I am SO excited to have my first post as Croutons and Cupcakes!!!! Why the change, you ask? Well, Cundy's Culinary Creations is SO LONG, and just to rattle it off to someone that wants to look at it really turns into quite the ordeal. First of all, I always have to end up spelling it out because Cundy is not very common. Second of all, there is just so much going on in that title that some people have a hard time spelling it exactly right so that it will work when they type it in. So yesterday I came up with Croutons and Cupcakes!
For those of you that know me, croutons are my absolute FAVORITE food! Yes, that's right - I cannot get enough of that savory stale bread. In my earlier years when I lived with my parents, my mom would shop at Sams Club and would buy the jumbo bag of croutons. I literally ate them out of the bag like chips. Cannot get enough. And it should be pretty obvious where the cupcakes come in play. My blog posts are definitely not lacking in the cupcake area. I just LOVE the things!
So welcome everybody to Croutons and Cupcakes! I am also really digging the new layout! It is so stinkin' cute! Anyway, let's get to this amazing dessert.
So I wanted to start off my first post as Croutons and Cupcakes with none other than a dessert. Surprised? I didn't think so. If you have never tried better than anything cake (a.k.a. better than sex cake), you are surely missing out. It is one of my very favorites. I have been thinking that I need to make it into a cupcake at some point, so be on the lookout for that!
Better Than Anything Cake
1 box Devil's Food Cake Mix + ingredients called for on the box
1 can sweetened condensed milk
2 cups caramel topping
1 pkg. whipped topping (or make homemade - that's what we did :)
1 pkg. Heath toffee bits (you can find them by the chocolate chips at the store)
Mix and bake cake according to the directions. Set aside and let cool.
While the cake is cooling, mix sweetened condensed milk and caramel topping in a medium saucepan. Heat over low heat just until the two are well combined. Remove from heat and set aside.
With the end of a wooden spoon poke holes in the cooled cake. You don't have to be exact about your holes, but make sure there is a good amount so that the caramely milky goodness can seep through.
Pour the caramel/milk mixture over the cake so that it goes into the holes. After you have filled all of the holes, continue pouring over the rest of the cake so that it is well covered. Put the cake in the fridge for 1-2 hours.
After cake has completely cooled, spread the whipped topping evenly over the top. Then sprinkle on the Heath toffee bits.
EAT UP - and try not to eat the whole thing in one sitting!
So moist and sweet and chocolaty and crunchy and creamy - I just don't even know. This cake is the epitome of AMAZING! Oh, and by the way, my next post will mark my 100th recipe! Pretty big deal if you ask me :).