RSS

Heath Bar Cake (Gluten Free)


This is the recipe I used to make my Heath bar cake, but I made several tweaks (*) to make it gluten free (wheat free). I used Pamela’s gluten free chocolate cake mix and made it according to package instructions. I also whipped up 24 oz of fresh heavy cream with a tspn of vanilla extract and 1 tbspn of confectioner’s sugar to make the whipped topping. And because I like a richer cake, I used milk instead of water, as called for by the cake mix. Enjoy!

*(18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
*1 1/3 cups water (or as called for by your cake mix)
1 cup caramel ice cream topping (I like Smuckers)
1 (14 ounce) can sweetened condensed milk
*1 (12 ounce) container whipped topping
3 -4 Heath candy bars, chopped
Directions:
1
Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
2
While still hot, punch holes in top of cake with a skewer or large fork.
3
Pour sweetened condensed milk and caramel topping over hot cake.
4
Let cake cool.
5
Spread with whipped topping and sprinkle chopped Heath bars over all.
6
Refrigerate until ready to serve.

***Recipe courtesy of Food.com***

Advertisements
 

One response to “Heath Bar Cake (Gluten Free)

  1. Sarah Durham

    March 17, 2015 at 6:11 pm

    Looks good! I’m going to try this for my sons bday!

     

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s