the thrifty crafter

I think everyone has had some version of the acclaimed Better-than-$&# cake.  In my family, we innocently call it Heath Bar Cake but the result is the same – decadent, moist, fudgy deliciousness with a pillow of whipped topping and covered in crunchy bits.  This is the Ultimate dessert, and for good reason, just check out the ingredients! Absolutely no health benefits here, this is pure indulgence.

I changed up the recipe slightly for some holiday festivity, using the Betty Crocker Chocolate Fudge boxed cake (the original uses Devil’s Food) and some peppermint bark from Trader Joe’s (the original is crushed up Heath bars).  I might prefer the original just for nostalgia’s sake, but this is definitely a fun and festive variation!

Ingredients:

• 1 box of Betty Crocker Chocolate Fudge Cake mix
• 1 can sweetened, condensed milk
• 1 jar Mrs. Richardson’s hot fudge
• 1 tub Cool Whip
• 6-8 ounces Peppermint Bark, like Trader Joe’s, coarsely chopped

Directions:

Bake chocolate cake according to box instructions. Allow to cool, slightly.

Using back end of a wooden spoon, poke holes through the cake.

Pour consdensed milk over top of cake, making sure milk gets down into poked holes.  Wait a few minutes until condensed milk is absorbed.

Warm up your hot fudge to a spreadable consistency, then pour over top of cake.  I like to then tap the pan against a kitchen towel on the counter to encourage the fudge to run down into the holes.

Refrigerate fudge-topped cake overnight for best results.

The next day, top cake with Cool Whip (that you shave stored in the fridge, not the freezer, otherwise you have to thaw and final consistency can be too wet, just ask me how I know) and sprinkle chopped peppermint bark pieces on top.

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