Better Than Sex Cake

3 August 2010

Well, not really. It is still very delicious though!

Ingredients

  • 1 german chocolate cake mix
  • 1 cup semisweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • caramel topping
  • 12 ounces Cool Whip
  • 3 Heath bars, crushed (alternatively pick up the nifty pre-crushed Heath bar bag in the baking section and only use a portion of it)

Instructions

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Butterscotch Cookies

12 November 2007

Butterscotch Cookies On Their Way To The Oven We call these butterscotch cookies in my family, but they don’t really involve butterscotch per se. They are a holiday tradition–great right out of the oven or later with the hot beverage of your choice.

2 cups brown sugar
1 cup butter
2 eggs, well beaten
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1 cup nuts (I prefer walnuts)
4 cups (all-purpose) flour

Cream butter and sugar, add beaten eggs. Sift cream of tartar and soda with 1 cup flour. Mix well. Add vanillia, nuts, and rest of flour. Form dough into a roll–be sure to put flour on your hands first, or you’ll get cookie dough all over your hands! Wrap roll in wax paper; place in the refrigerator until the dough is stiff enough to hold its shape while cutting. Slice the dough into 1/4-inch thick cookies and bake for 10 minutes at 350 degrees Fahrenheit.

This recipe dates back at least five generations to my maternal great-great-grandmother who was a German Mennonite living in Nebraska. Today we’d call it a refrigerator cookie, but back then you formed the roll, left it covered on the back porch overnight, and baked in the morning!

Blueberry Dump Cake

26 July 2007

Blueberry season is in full-swing, and, having made this a couple of times recently, I’ve been reminded of how yummy, easy, and popular the recipe is. So, for your enjoyment:

2-½ cups crushed canned pineapple, undrained (I typically substitute one large can of crushed pineapple)
3 cups fresh or frozen blueberries, thawed
¾ cup sugar
1 (18-½ oz.) yellow cake mix, dry
½ cup butter, melted
1 cup pecans, chopped

Butter 13×9 in baking pan. Add in layers undrained pineapple, blueberries, sugar and dry cake mix. DO NOT STIR. Drizzle melted butter over cake mix; sprinkle with pecans. Bake at 350º for about 45 minutes.

The original recipe claims this makes 20 servings, but good luck getting anyone to abide by that portion!