Almost Better Than Beading Cake
Several of us were talking the other day about how crazy we women are about beading. I mean
all you see on candid public comments are intense expressions like need to bead, feed your need
to bead, beading passion, my habit, beading is my passion, beading is good for the soul, etc. One
of the gals offered to bring her Almost ‘Better Than Beading” Cake the next time we got together.
She did! WOW! Here is the result and how to bake one! Enjoy!
1 box German Chocolate or Devil’s Food Chocolate cake mix
10 oz sweetened condensed milk
1 (12-oz) jar caramel ice cream topping
12 oz Cool Whip
2-4 chocolate coated toffee bars crushed, or ½ – 1 cup toffee bits
Directions:
1. Bake the cake mix according to the directions on the box.
2. Remove cake from oven and immediately, using a wooden spoon handle, immediately
poke holes ¾ of the way into the cake about 1 inch apart all over the cake.
3. Using about half of the sweetened condensed milk pour into holes evenly across cake,
let soak in and then repeat with remaining half.
4. Pour caramel sauce evenly over cake. Save a small amount to drizzle over Cool Whip.
5. Allow cake to cool completely at room temperature, then refrigerate least 1 hour.
6. Spread top of cake with Cool Whip, top with toffee bits & drizzle with caramel topping.
7. Refrigerate until served.
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