CHOCOLATE CARAMEL CAKE:
Bake a regular, store bought chocolate cake mix
Allow it to cool
Use a straw to poke holes in the top of the cake
Pour jar of caramel topping over the cake
Top with real heavy whipped cream (add 1 or 2 teaspoons of sugar while whipping)
Put 2 or 3 Heath Bar candy bars in a zip lock baggie, lay it on the floor, beat with a hammer. Sprinkle over cake.
Because the topping is real dairy whipped cream, keep refrigerated
CINNIMON COFFEE CAKE
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1 c. sour cream
1 tsp. vanilla
TOPPING CRUMBLE:
1/3 c. brown sugar
1/4 c. white sugar
1 tsp cinnamon
1/2 c. to 1 c. finely chopped walnuts (optional)
Cream butter, add sugar. Add eggs one at a time. Gradually add dry ingredients with sour cream while beating
Spread batter in greased 9 x 13 pan.
Sprinkle topping over batter, then with butter knife, randomly swirl about 1/2 of the topping into the batter, leave about 1/2 topping exposed on top.
Bake 325-350 degrees for 30-40 minutes till tooth-pick clean in middle of the cake. The top will have crusted, flaky texture.
This cake tastes best on Sunday morning with a fresh cup of coffee after sleeping in.