I’m kind of at a loss, and probably the best thing to say is simply the following:
1. Devil’s food cake.
2. Caramel glaze poured OVER the devil’s food cake. While it is still warm. After you have poked holes in it so that the caramel can soak deep into the warm cake.
3. Freshly whipped sweetened cream on the top of the cake.
4. Crushed Butterfinger bars sprinkled liberally over the cream topping. And I do mean liberally.
At this point you may need to breathe into a brown paper bag because of all the excitement. This recipe comes from a great new cookbook called SOUTHERN PLATE that holds a particular special place in my Southern husband’s heart, for obvious reasons. I think you’ll be able to see from this cover why he was very happy to see this particular book on the kitchen counter.
It’s full of all sorts of great stuff, but the desserts are what really caught my eye. Many of them call for packaged ingredients like cake mix, which is just fine with me because they are combined in various ways that make me need to breathe into a brown paper bag. As a matter of fact, this particular recipe called for using Cool Whip instead of homemade whipped cream, and I’m sure that would have worked out just fine. I happened to have some cream in my fridge that needed to be used, but I am certainly no stranger to the wonders of cooking with Cool Whip.
Luckily for me, my house was full of teenagers the weekend I made this cake, or there is an extremely good chance that I would have just sat down with the entire cake and a fork. You have been warned…
Recipe from SOUTHERN PLATE