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    You are in: Home / Recipes / ELAINE'S CHOCOLATE CARAMEL EUPHORIa CAKE Recipe
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    ELAINE'S CHOCOLATE CARAMEL EUPHORIa CAKE

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Ceezie's Note:

    This recipe came in the mail and I am amazed it isn't here.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    • 18 1/2 ounces devil's food cake
    • 1/2 cup sweetened condensed milk
    • 1 cup caramel ice cream topping
    • 4 chocolate-covered english toffee bars, coarsely chopped
    • 1 (8 ounce) container frozen whipped topping

    Directions:

    1. 1
      Bake cake according to directions for a 9x13 pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
    2. 2
      In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
    3. 3
      Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks and swirls of caramel topping, if desired. Refrigerate and serve right from the pan.

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    Nutritional Facts for ELAINE'S CHOCOLATE CARAMEL EUPHORIa CAKE

    Serving Size: 1 (710 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2044.5
     
    Calories from Fat 643
    31%
    Total Fat 71.4 g
    109%
    Saturated Fat 58.5 g
    292%
    Cholesterol 55.3 mg
    18%
    Sodium 1396.1 mg
    58%
    Total Carbohydrate 352.0 g
    117%
    Dietary Fiber 2.9 g
    11%
    Sugars 135.9 g
    543%
    Protein 19.8 g
    39%

    The following items or measurements are not included:

    cake

    chocolate-covered english toffee bars

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