You know those deserts that hit your lips and beg to be chased down with milk? The ones that have the the ability to make an alto sing soprano and seem as though they should be illegal in all 50 states? If you are in search of that very thing, stop your search right here!
This past weekend we celebrated Father's Day with the rest of America and for the first time in many years, we packed up and went to my parent's house for the holiday. On Friday, I spent the afternoon with my dad and it was more fun that I can appropriately express in written word. We went to lunch where we had a coupe of beers and watched an array of sports on the many TV's. We then went to play putt putt in 40 MPH wind gusts and finished our day off at a winery. My soul was so happy after our time together.
For the rest of the weekend, we literally just relaxed. We went to the farmer's market on Saturday morning, got in some serious outside time (between the rain showers), and spent time enjoying the biggest blessing in all our lives, Nolan and Adeline. My parent's planned all of the big meals so I volunteered to bring dessert and I made brunch on Father's Day. Being the good wife and daughter that I am, I went with a dessert ingredient that both dad's of the weekend would swoon over; chocolate!
Let's get back to the cake! It is ridiculously delectable and will please every sweet tooth in your life. The best part about this cake is that it is insanely easy to make. I am all for making things from scratch but when you are in a pinch and need a great go-to sweet dish to pass that is sure to please, this bad boy is where it is at!
It starts with a boxed cake...yes, that's right. I made mine with a gluten free cake but if you're not restricted like me, by all means, buy the much less expensive boxed variety! All cakes are different so be sure to read the box and prepare the cake exactly as it is written on the package. Once it is mixed, pour it into a greased bundt pan and bake in a 350 degree preheated oven for 30-35 minutes.
Allow the cake to cool ten minutes before inverting it onto a serving dish. Once there, immediately start poking holes in the top of the cake. As you can see, my dish isn't the most photogenic; this is my travel bundt container my brother got me as a wedding gift and it is so dang convenient in situations like this. I also love that the top is clear so you can see all the goodness inside before even opening it. A similar one can be purchased here.
Once your holes are all poked, you'll want to crack open the can of sweetened condensed milk and slowly pour that over the cake. I allow it to trickle out of the can and fill each of the holes in the cake, working my way around several times until the can is empty.
At this point, I always stick the caramel sauce in the microwave for a quick 30 seconds or so. This makes the caramel sauce a bit thinner which allows it to seep into the cake better. I repeat the same process as with the condensed milk, moving slowly to allow the cake to slowly suck up all of the sweet, sugary perfection.
Once the cake is drowning in a sugar river, allow it to cool completely. Then, top the cake with the Cool Whip. I like to leave the Cool Whip looking imperfect on the cake and I accomplish this by using the back of a spoon to pull up on the topping. Finally, sprinkle the Heath bits all over the top of the cake.
Some of the sweetened condensed milk and caramel sauce will absorb back into the cake from the bottom once the cake is allowed to sit before serving. What doesn't get reabsorbed can always be poured over the top when serving, sort of like a syrup (because there is never enough sugar).
There you have it. It doesn't get much easier than this ooey-gooey, sugary delight! You can store this cake for up to five days in the refrigerator. Just remember, as I stated before, you're going to want a glass of milk, or a cup of coffee, to wash this tasty treat down.
Happy cavities, my friends!
