I had a pretty good 4th of July, how bout all of you? We played with sparklers, shot off fireworks, got eaten alive by mosquitoes, and enjoyed the pretty sunset.
Those mosquitoes really like me, since my skin is so delicate. Or, so I’ve been told. I tried taking some pictures of fireworks, but they wouldn’t let me.
I think this cake gets better as it sits in the fridge. You poke holes all around the cake, and fill those holes with sweetened condensed milk, right as it comes out of the oven. Once the cake has cooled, the next layer that goes on is the hot fudge sauce. You cool that again, and top it with some cool whip and toffee candy. Yum. If you’re watching your waste line there is a sugar free version of hot fudge sauce, a fat free version of sweetened condensed milk, and sugar free/fat free cool whip. Weight Watcher has 2 point candy bars that could be used in place of the toffee candy.
Calories 275 | Fat 10.19g | Carbohydrate 36.12g | Fiber 1.5 | Protein 4.43g
Points Plus: 7
Ingredients adapted from Barefoot and Baking
1 box chocolate cake mix (+ 1 can of diet soda)
1 can sweetened condensed milk (the FF version)
1 jar hot fudge sauce (reduced sugar version)
1-8 oz container of cool whip (light or sugar free)
4 Score Bars, crushed (Weight Watcher Dark Chocolate Turtle Bars)
Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed score bars. Refrigerate leftovers. I like this cake better the next day as the cake gets more moist.