Evening Edge
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Caramel Fudge Cake
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Cuisine: Dessert
"I am looking for a Chocolate Caramel Crumb Cake recipe," Pam Crawford of Tucker writes in to the Food Goddess, an AJC Food & Drink column. "About 13 years ago, there was a packaged cake mix that was delicious (believe it or not) and it was discontinued. I contacted the company and it declined to offer a recipe or an alternative. In the meantime, I have scoured my cookbooks and the Internet to no avail. The cake is chocolate with a caramel swirl on top with chocolate crunchies/crumbs. My Internet search revealed an apple caramel crumb cake or chocolate caramel cheesecakes. Not what I am seeking. Can you help?"
Anne Jameson of Atlanta was kind enough to send in a response to Ms. Crawford. Ms. Jameson writes: "This is an excellent cake and sooo easy!" While it might not be exactly the recipe Ms. Crawford is seeking, it's a good one to pass along and clip for one's recipe box.
Hands on time: 20 minutes Total time: 2 hours Serves: 16-20
Ingredients:
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1 (18.25-ounce) box German Chocolate Cake Mix (plus additional ingredients listed on package)
1 (12.35-ounce) bottle caramel, butterscotch or butterscotch-fudge sauce
3 cups lightly sweetened whipped cream or Cool Whip
1 cup crushed Heath bars or Heath Bits'O Brickle toffee bits
Instructions:
Prepare cake mix in a 13-by-9-inch pan according to package directions. Remove from oven and while hot, poke holes all over with the handle of a wooden spoon. Pour sauce over surface of cake, making sure sauce gets into the holes. Cool and refrigerate. When cold, spread whipped cream or Cool Whip over the surface and sprinkle with crushed Heath Bars. Keep refrigerated until serving.
Notes:
Anne Jameson uses Mrs. Richardson's Butterscotch-Fudge, but the goddess was unable to find that brand and substituted Smucker's caramel sauce found in the ice cream section of the supermarket. For the topping, you can use Heath Bits 'O Brickle found in the baking section or crush your own. Ms. Jameson says, "If you have to buy the candy bars and crush them, put them in the freezer until very cold and then crush them. This is easy if you keep them wrapped and use a hammer-- lightly!"
Nutrition:
Per serving (based on 16): 286 calories (percent of calories from fat, 25), 2 grams protein, 53 grams carbohydrates, 1 gram fiber, 8 grams fat (4 grams saturated), trace cholesterol, 352 milligrams sodium.
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