|Photo: Betty Crocker|
The original recipe uses Betty Crocker's Gluten Free Devil's Food Cake Mix. I've tried the mix by itself, and it's o.k., but the caramel really takes it up a notch. You might also want to make your own Flourless Chocolate Cake. If you don't have a recipe, try one of these:
Cracked Earth Flourless Chocolate Cake
Chocolate Flourless Cake for Passover (or any time!)
For the Caramel sauce, I use FatToad Farm Goat's Milk Caramel... oh my.. it's sooo good. I also use Recchiuti Burnt Caramel Sauce. So rich and good. Both are good to have in the pantry!
For the Toffee bits, I use toffee from ToffeeTalk, my favorite toffee.
And, I don't usually use whipped topping. This cake is just fine without a topping, but if you have to have one, use real whipped cream!
GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE
Box Betty Crocker Gluten Free Devil's food cake mix (or make your own Flourless Chocolate Cake!) Water, butter and eggs called for on cake mix box
1 jar (12 or so ounces) Fat Toad Goat's Milk caramel topping (or sometimes I use Recchiuti Caramel Sauce!)
1 cup whipped cream (the original recipe calls for frozen (thawed) whipped topping)
1/2 cup toffee bits
Heat oven to 350°F (or 325°F for dark or nonstick pan).
Make a flourless chocolate cake (recipes above) or make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
With handle of wooden spoon, poke top of warm cake every 1/2 inch.
Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake.
Cover; refrigerate about 2 hours or until chilled.
Spread whipped cream over top of cake. Sprinkle with toffee bits.
Store covered in refrigerator.