Today is this blog's one year blogiversary! I know that I've had lots of fun having a place to post some of my favorite recipes that I've been making. I've also loved reading everyone else's recipes and getting new ideas of what to cook. To celebrate our Blogiversary I'm doing a giveaway. I'll be giving away a Betty Crocker 10th Edition Cookbook to the lucky winner. As you might know, I have a soft spot for Betty since I learned to cook from her, and I think that every cook should have this book in their collection. To enter, leave a comment on this post answering this question: What is your favorite recipe? Deadline for entering is Friday, April 3rd at 11:59 p.m. Mountain Standard Time. I'll randomly select the winner and announce it next Saturday, April 4th. Make sure to leave your email address so I can contact you if you're the winner! And thanks to all of our family and friends for supporting our blog!
Today's recipe is a rich, moist, delicious cake. Since we're from Utah we call this "Better Than Almost Anything Cake" or "Better Than Kissing Cake" but you can call it anything you want!
Better Than Almost Anything Cake
1 chocolate cake mix (and ingredients needed to prepare cake according to package directions)
1 jar Mrs. Richardson's butterscotch caramel ice cream topping
1 (8 oz) container Cool Whip
3/4 cup chopped Heath Toffee Bars or toffee bits
1. Prepare cake according to package directions for 9 x 13 inch cake.
2. As soon as cake is done cooking, remove from oven and poke the top of the cake in 1/2 inch intervals with the handle of a wooden spoon.
3. Heat caramel in the microwave on high for one minute. Pour over the top of the warm cake, spreading evenly so the cake is completely covered. Cool completely.
4. Spread cool whip evenly over the top of the cooled cake. Top with toffee pieces. Refrigerate until ready to serve, up to 48 hours.