Warning: I think I
hit more tangents than usual in this post. Recipe is at the bottom if
you wanna skip through the interesting tidbits about my family, negative
people, my dish envy, and complaints about my kitchen.
Looking over some of my past posts, I noticed I have a habit of going
on and on about how I love everything I post. Thing is though, I DO
love everything I post. If I didn’t love it, I wouldn’t share the
recipes with you because I want you to love everything I post, too!
Alright, now that I’ve gotten that off my chest, let me start posting
about this cake by saying: I LOVE THIS CAKE!!! Furthermore, EVERYONE
LOVES THIS CAKE!! Grown men swoon for it, Children polish their halos
and change their vocabulary to “mother dear” for it. No cake I have ever
had in a restaurant holds a candle to THIS one.
THIS is the ultimate in decadence and….guess what else? EASE! This is
the easiest cake on earth to make. Never have you stopped a show with
so little effort.
This recipe came from my sister in law, Stacey. Stacey married into
our family about ten years ago. We kind of feel sorry for her from time
to time, being married into our brood and all, but since she had been a
guest at my sleepovers as far back as third grade, she clearly came in
with her eyes wide open. She has learned to adapt quite well to the vast
quantities of food we turn out everytime someone blinks funny and she
has resigned herself to the possibility that being married to a Davis is
not conducive to making it back to that size zero bikini. She has also
done the one thing that we all must do eventually: learn to cook just
like Mama.
Stacey is a GREAT cook. Thing is, she didn’t cook at all for the
first half of their marriage (she was a working mom). Once she quit her
job to raise the spawn of Bill (my two sweet nephews, but spawn of Bill
sounds better), she took up cooking and made up for lost time. Now
Stacey makes the best fried apple pies in the state and she frequently
spends a day making twenty or so full sized cakes for my brother’s
catering jobs.
Still, as good a cook as Stacey is, her shining contribution to our family’s good eatin’ will always be
The Butterfinger Cake. Did you hear an angelic choir when I said that?
Butterfinger Cake. There it was again!
You
will need: Devil’s Food Cake Mix (The cheaper the better, we want a
good old coarse cake), Can Sweetened Condensed Milk, Caramel Topping,
Cool Whip, Butterfinger Bar
My brother, Bill, took these pics and Stacey made the cake. She has
such a large, open, bright and sunny kitchen. Not that I’m jealous or
anything. I love my 6×8 dungeonesque walk in closet with appliances.
Really, I do. ~Sighs~
Prepare cake according to package directions. When it comes out, poke holes all in it with a fork, just like we did on the
Elvis Presley cake. Don’t stop til it looks like a swarm of four toothed mosquitoes attacked!
Dang, I didn’t know Stacey had the Fire King 9×13 dish. Those were
issued in 2000 and didn’t stay on the market long. I got a bowl, but
never the dish. I really want the dish now.
According to the U.S. Department of Health and Human Services, 2,200
people die every day due to cardiovascular diseases—that’s 91 people per
hour, more than one person per minute. And while it’s common
knowledge that moderate exercise helps prevent heart disease, many
researchers now believe that high-intensity training is even better.
Studies show that this type of training helps the body transport and
use oxygen in a more efficient way than traditional exercise does. The
evidence is so strong that many doctors and researchers are introducing interval training into the rehabilitation routines of patients recovering from heart failure and bypass surgery.
Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds. Continue heating for 30 seconds at a time, stirring in between, until melted and smooth. Stir in the peanut butter until equally distributed and smooth. Pour into prepared pan and smooth. Place in the freezer for 10-20 minutes until firm.
In the meantime line a large baking sheet with wax paper.
Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it – you can too!).
Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.
Using a fork, dip each Butterfinger into the chocolate, turning to cover completely. Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off. Place on the wax paper lined baking sheet. Continue with Butterfingers until all are dipped. (If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir. Do this throughout the process as needed.)
When all bars have been dipped, place them in the freezer for an additional 5-10 minutes. Enjoy.
Stacey is a GREAT cook. Thing is, she didn’t cook at all for the
first half of their marriage (she was a working mom). Once she quit her
job to raise the spawn of Bill (my two sweet nephews, but spawn of Bill
sounds better), she took up cooking and made up for lost time. Now
Stacey makes the best fried apple pies in the state and she frequently
spends a day making twenty or so full sized cakes for my brother’s
catering jobs.
Now it's my turn to gift some of the blogging friends I've made this past year. I've never met any of these ladies (or gents) in person, but I feel they're all kindred spirits. More importantly, they inspire me, educate me, entertain me, and make me laugh every single day. (And it's thanks to them that I can never seem to get any work done.)
Boner peeps:
