Better Than…Anything Cake
Ok. Let’s just talk about this divine cake. It’s pretty much the best cake on the planet. I’m in love with butterscotch. And chocolate. And whipped cream. And contrary to what elementary school Emily always imagined about Heath Bars (I thought they were old people candy bars back then), I’m in love with Heath Bars. I think about my Granddaddy every time I make this cake because it also calls for sweetened condensed milk. He was born pre-maturely at a whopping 2 pounds in 1918. The doctor suggested giving him a shot to put him out of his misery. Indignant, his mom and the women of the town gathered warm bricks and placed them around him for a makeshift incubator. And do you know what they fed him to help him gain wait? Eagle Brand Milk. He always joked that he’d been making up for his birth weight ever since. He would have loved this cake. Per my request for my birthday one year, my husband made this for me. It was the first cake he ever made. I literally scraped the remnants out of the pan. I’m telling ya, folks, this cake is special. You’re going to love it. Here’s a little secret: the longer it sits in the fridge, the better it gets.
1 Devils Food Cake box mix (plus needed ingredients listed on the box)
½ a can (14 oz) of sweetened condensed milk
6 oz butterscotch ice cream topping
4 (1.4 oz) Heath Bars, crushed
1 (8oz) container frozen whipped cream, thawed
Bake cake according to instructions on box. Cool in pan for 5 minutes; cut slits on top of the cake. In a saucepan, over low heat, combine sweetened condensed milk and butterscotch topping. Once mixed, slowly pour the mixture over the cake, letting it drip into the slits. Sprinkle ½ of the Heath Bars over the cake. Top with whipped cream and sprinkle the remaining Heath Bars over top.
Yields: 12 servings
Recipe Source: Allrecipes.com