Snickerdoodle Cake

Submitted by United Church of God on Tue, 2011-07-12 14:25
Printer-friendly version
Your rating: None Average: 5 (1 vote)

Description

A simple, delicious, chocolate cake, with a creamy, caramel topping

Summary

Yield
Servings
Source

Gloria Curry, St. Paul, MN

Prep time1 hour

Ingredients

1PackageGerman chocolate cake mix
1Packagecaramels (14 ounces, 50 count)
1⁄2Cupbutter
1⁄3Cupmilk
6Ouncechocolate chips
1Cupnuts (chopped)

Instructions

Mix cake according to directions on the package. Put half the batter in a prepared 9 x 16 pan and bake at 350° for 20 minutes. While cake is baking, melt caramels, margarine, and milk in a pan on stove. When the 20 minutes are up, remove cake from oven and pour melted mixture over it. Then sprinkle on nuts and chocolate chips. Pour remaining cake batter on top and return to oven for 20 minutes more.

Notes

This cake may be frosted, but it really doesn’t need it. I melt chocolate chips mixed with a little cream and drizzle it on top. Or you can sift powdered sugar for a topping also.

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading