So many American recipes do this- does no one bake in the states? Maybe try any other kind of chocolate covered toffee… Or butterfinger would probably be ok too. U can puncture the lid of the evaporated milk and simmer it in water level halfway up the can for 1hour and it will make caramel sauce similar to sweetened condensed milk. Stir the ingredients for a few minutes until they are mixed really well. You can unsubscribe at any time but I really hope you stick around! I have made this probably 5 times this summer.
Added sour cream and chocolate chips to cake batter - as well as a few crushed toffee candy bars. Instead of spreading the caramel on top of the cake, I drizzle it over the cool whip and toffee bits. While cake is warm poke holes in it all over, drizzle the sweetened condensed milk over the cake, and then pour the caramel topping over it all. Still turned out awesome and everyone loved them. Linda and her husband opened Ristorante Machiavelli in Seattle in All work great and are just as good, it just depends on the taste you are going for.
I love the consistency of the cake. This cake was very wet and soggy and, needless to say, they did not go back for seconds. Thanks so much for your comment! In a small bowl, combine sweetened condensed milk and caramel topping. This is the best cake ever. Has anyone done this in a cupcake? Does it have to stay refrigerated after you make it?
That would be a more appropriate title for it, but probably not as great for SEO. I have been making this for years. This cake will definitly be served often. Just pick a candy that compliments the caramel and the pumpkin. Another reader suggested this for the cake: Chocolate Covered Cookie Cake. Do you add the eggs and oil to the cake mix as stated on the box before adding the pumpkin?