Chocolate Caramel Cake

Chocolate Caramel Cake

Heath Bars, chocolate, caramel.  Need I say more?  You can never go wrong with this classic potluck cake recipe!

The recipe calls for 2 Heath Bars.  But, as you can see in the picture, I used a lot more than that.  So, if you LOVE Heath Bars like I do, get a bag of the snack size bars (minus what you eat in the process; usually ends up being about 1/2 to 2/3 of a bag).

And if you haven’t tried this recipe before, then you must!  Thank you, Marisa, for sharing this recipe!


1 box German Chocolate Cake mix batter

1 can sweetened condensed milk

1 jar caramel topping

1 pint of Cool Whip

2 Heath Bars, chopped

Make cake as directed in a 9 x 13″ pan.  Remove from oven and while still hot, use end of a wooden spoon to make several holes in the cake.  Pour sweetened milk and caramel topping over cake, spreading evenly.

After cake cools, spread Cool Whip on top and sprinkle with Heath Bar pieces.  You can serve right away or store in the fridge until it’s potluck time!

Easter Recipes

Deviled Eggs


Carrot Cake 6


Don’t forget the Carrot Carrot Cake and Deviled Eggs for Easter tomorrow!

Turn those leftover Easter Eggs into impressive and delicious Deviled Eggs.  And you’ll love our Carrot Cake Recipe.  The pineapple makes it extra sweet and moist and the Cream Cheese Frosting is light and delicious!  Click here for both recipes.  Have a great weekend!

Carrot Cake


Carrot Cake 6

This is the best carrot cake recipe ever! The pineapple makes it extra sweet and moist. I am required by my family to make this every year for Easter. However, it is delicious any time of the year.  Click here for the recipe!

Irish Oatmeal Cake

This recipe comes from one of my favorite dessert cookbooks, Moosewood Restaurant Book of Desserts.  While this is a perfect St. Patrick’s Day potluck dessert, it’s really good at anytime for any occasion.

Cake Ingredients:

2 cups unbleached white flour

1/4 tsp. salt

1 tsp. baking powder

1 1/4 tsp. baking soda

1 cup rolled oats

3/4 cup butter, softened

1 cup packed brown sugar

2 large eggs

2 tsp. pure vanilla extract

1 1/2 cups buttermilk

Frosting Ingredients:

6 T. unsalted butter

1 cup packed brown sugar

1 cup confectioner’s sugar

1 tsp. pure vanilla extract

2 T. milk

Preheat the oven to 350 degrees.  Butter and flour two 9 inch cake pans.

Sift together the flour, salt, baking powder, and baking soda.  In a blender, whirl the oats to the consistency of cornmeal.  Stir them into the flour mixture and set aside.

With an electric mixer, cream the butter and brown sugar until light.  Add the eggs one at a time, beating well after each addition.  Combine the vanilla and buttermilk and add alternately with the flour mixture.  Mix until well blended.

Pour the batter into the prepared pans and bake for about 30 minutes, until a knife tests clean and the cake begins to pull away from the sides of the pan.  Cool in the pans for about 5 minutes and then turn onto racks to cool completely.

For the frosting, melt the butter in the saucepan.  Add the brown sugar and simmer on very low heat for at least 10 minutes, stirring occasionally.  (Cooking the brown sugar creates a smoother frosting, so don’t cheat on time.)

Transfer the butter-brown sugar mixture to a bowl.  With an electric mixer, beat in the confectioner’s sugar and vanilla.  Add the milk a little at a time until the frosting is smooth and creamy.  While the frosting is still warm, fill and frost the cake.

Carrot Cake

Carrot Cake 6

This is the best carrot cake recipe ever!  The pineapple makes it extra sweet and moist.  I am required by my family to make this every year for Easter.  However, it is delicious any time of the year.


2 cups white sugar

2 cups flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

1 1/2 cup oil (vegetable or canola)

4 eggs

3 cups grated carrot (I prefer the finely grated carrot and like to use my food processor for this)

1/2 cup crushed pineapple, drained

1 cup walnuts (optional)

3 ozs. cream cheese

1/4 cup milk

2 1/2 cup powdered sugar

Sift together the sugar, flour, salt, cinnamon, and baking soda.  Stir in the oil and eggs.  Stir in the carrots, pineapple and walnuts.

Bake in a 9 x 13″ pan at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean.  Let the cake cool completely.

Beat the cream cheese, milk, and powdered sugar in a bowl until desired consistency.  This frosting is runnier than most.  It’s kind of in between a frosting and a glaze.  Frost the cake and refrigerate until serving time.  If possible, save a piece for breakfast the next day as it is delicious with a cup of coffee or tea!

Ice Cream Cake

Ice Cream Cake2

The first time I had this cake, my son and my friend made this for my birthday!  I couldn’t believe that it was made from ice cream sandwiches.   My friend, Brandy, got the recipe from Stacy, who got it from Shelley.  This is a crowd-pleaser, for sure!


2 boxes (12 each) of ice cream sandwiches (I’ve only had it with Cookies and Cream ice cream sandwiches, but have future plans to try different flavored sandwiches and toppings)

2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)

1 bag of snack size Heath Bars, unwrapped from individual wrappers and then crushed (this takes a while, but the smaller candies give a better chocolate to toffee ratio than the full size candy bars)

Unwrap the ice cream sandwiches.  Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan.  Assemble a second layer of sandwiches on top of the first.  Spread Cool Whip on top of the sandwiches.  Sprinkle the crushed Heath Bar on top of the Cool Whip. Cover the cake with foil and gently press the Heath Bar into the Cool Whip.

Put the cake in the freezer until it’s time to serve.  It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).