CINNAMON CRACKLE COOKIES

1/2 cup butter (no substitutions!), softened

1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tbsp ground cinnamon
2 tsp baking soda
2 tsp cream of tartar
2 tsp ground nutmeg
2 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp salt
Additional sugar for rolling

Preheat oven to 350 degrees.

In a mixing bowl, cream butter, shortening and both sugars; add the egg and both extracts. Mix all together well.

Combine the remaining ingredients together in a separate bowl; gradually add to the creamed mixture.

Shape dough into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 10-15 minutes or until lightly browned.

Yield: Approximately 6 dozen

Recipe and photo from a 1990s TOH.

CITRUS CHESS PIE

1 (9-in) unbaked pastry shell

1 cup fresh breadcrumbs
1/4 cup milk
1 1/4 cups sugar
1/4 cup butter, melted
4 eggs
1/3 cup orange juice
1/3 cup Lemon Juice from Concentrate (ie ReaLemon)

Preheat oven to 425 degrees. Using a fork, poke some small air holes in crust; bake for 8 minutes. Remove from oven. and reduce oven temperature to 350 degrees.

In a large mixer bowl, combine the breadcrumbs and milk; let stand 5 minutes. Add the remaining ingredients and beat until well combined. Pour into the pastry shell and bake at 350 degrees 40-45 minutes or until a knife inserted in the center comes out clean.

Allow to cool before slicing to serve.

Any leftovers should be refrigerated.

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MARBLED CHOCOLATE CHEESECAKE BARS

 

3/4 cup water

1/3 cup butter (do not substitute)
1 1/2 ounces (1 1/2 squares) unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 egg white
1/2 cup reduced-fat sour cream

Combine water, butter, and chocolate in a small saucepan; cook, stirring over low heat until melted. Stir to smooth. Cool.

In a mixing bowl, combine the flour, brown sugar, baking soda and salt. Add the egg, egg white, and sour cream; beat on low speed just until combined. Stir in the chocolate mixture until smooth.

Cream Cheese Mixture:
1 brick (8-oz) reduced-fat cream cheese
1/3 cup sugar
1 egg white
1 tbsp vanilla extract
1 cup miniature semisweet chocolate chips

In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside.

Spread the chocolate batter into a 15 x 10 x 1-inch baking pan that has been coated with nonstick cooking spray.

Drop the cream cheese mixture over the batter by the tablespoonfuls; cut through batter with a knife to swirl. Sprinkle the mini chocolate chips over the top.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting into 48 bars.

Yield: 48 bars
Per bar: 95 calories, 4 g (2 sat) fat, 10 mg cholesterol, 90 mg sodium, 15 g carbs, 2 g protein

Note: Recipe and photo from the first issue of Light and Tasty over 20 years ago.

COCOA MACAROON MUFFINS

 

2 cups all-purpose flour

1/2 cup sugar
3 tbsp baking cocoa
3 tsp baking powder
1 tsp salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 1/4 cups flaked coconut, divided
1/4 cup sweetened condensed milk
1/4 tsp almond extract

In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix together well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup of the coconut, condensed milk and the extract; place 2 teaspoonfuls in the center of each (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees for 20-22 minutes or until the muffins test done. Cool 5 minutes before removing from the pan to a wire rack.

Yield: 12 muffins

This is a TOH picture.

ORANGE DELIGHT

1 cup vanilla wafer crumbs

2 tbsp butter, melted
3/4 cup orange juice
1/3 cup sugar
2 envelopes unflavored gelatin
1 carton (15-oz) ricotta cheese
1 carton (16-oz) vanilla Greek yogurt
1 tsp grated orange peel
1/8 tsp orange extract
1 can (15-oz) mandarin oranges, drained
2 tbsp orange marmalade

Preheat oven to 375 degrees.

Combine the vanilla wafer crumbs and butter in a bowl. Press the mixture onto the bottom and up the sides of an ungreased springform pan. Bake at 375 degrees for 10 minutes. Remove from oven and set pan on a wire rack to cool.

In a saucepan, combine the orange juice, sugar and gelatin; let stand 5 minutes. Cook, stirring over low heat until gelatin is dissolved. Allow to cool for 10 minutes.

While mixture cools, place the ricotta cheese into a blender or food processor, cover, and process until smooth. Add the yogurt, orange peel, extract and gelatin mixture; cover and process until smooth.
Set aside 1/3 cup of the mandarin oranges for garnish. Add the remaining oranges to the yogurt mixture. Spoon into the cooled crust.

Refrigerate and chill for at least 6 hours or overnight. Just before serving, run a thin knife around edge of pan to loosen sides. Remove sides. Arrange the reserves oranges on the top as a garnish. Melt the marmalade in the microwave; spoon over the top.

Any leftovers must be refrigerated.

Yield: 10 slices

Note: TOH File Photo

Note: I got the basics of this recipe from a Light & Tasty magazine several years ago.

FUDGY PEANUT BUTTER BROWNIES

Brownie:

2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp salt
2/3 cup unsweetened applesauce
3/4 cup egg substitute (or 3 whole eggs)
2 tsp vanilla extract

Preheat oven to 325 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, combine sugar, flur, cocoa, and salt. Stir in the applesauce, egg substitute and vanilla extract; mix together well. Pour half the batter into the prepared baking pan. Prepare the filling.

Filling:
1 pkg (3-oz) reduced-fat cream cheese
1/3 cup reduced-fat peanut butter
1/4 cup sugar
1/4 cup egg substitute (or 1 whole egg)
1 tsp vanilla extract

In a mixing bowl, combine all the filling ingredients; beat until smooth. Drop by tablespoonfuls onto the batter. Gently spoon the remaining half of the brownie batter over the filling and cut through the batter with a butter knife to swirl the filling into the batter.

Bake brownies at 325 degrees for 25-30 minutes or until the edges are firm and the center is almost set. Cool completely in the pan on a wire rack.

Frosting:
1 cup powdered sugar
3 tbsp baking cocoa
2 tbsp low-fat milk
1 tsp vanilla extract
1 tsp water

Combine all frosting ingredients in a small bowl until smooth. Frost the brownies.

To serve, cut into 20 squares.
Per brownie: 201 calories, 3 g (1 sat) fat, 3 mg cholesterol, 119 mg sodium, 40 g carbs, 2 g fiber, 5 g protein.
Diabetic Exchanges: 2 starch, 1 fat

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LESS FAT GRAHAM CRACKER PIE CRUST

 

1 1/4 cups graham cracker crumbs

3 tbsp sugar
3 tbsp butter, melted
1 egg white

Preheat oven to 375 degrees.

In a food processor, combine graham cracker crumbs, sugar and butter; pulse until blended. Add the egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate.

Bake at 375 degrees for 8-10 minutes or until lightly browned. Allow to cool completely before adding filling.

Per 1/8 of the crust: 130 calories, 5 g fat (3 saturated), 19 g carbs, 1 g fiber, 2 g protein

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BASIC OATMEAL COCONUT COOKIES

I call this recipe basic because it is also good when you add your favorite chips, ie chocolate, white chocolate, peanut butter, toffee, etc.

2 cups shortening
2 cups granulated sugar
2 cups brown sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking soda
2 tsp salt
4 cups raw quick cook oats
2 cups flaked coconut

Preheat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.

Cream shortening and sugars together; add eggs and vanilla extract then beat until blended. Add the flour salt and baking soda. Stir in the oats and coconut.

Bake at 350 degrees for 10-12 minutes. Allow to cool on pan for a minute or two then remove to wire racks to cool completely.

Yield: 5-8 dozen cookies, depending on size.

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STREUSEL-TOPPED APPLE-WALNUT BREAD

 

1/2 cup butter, melted

2 large eggs
1 cup sugar
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
2 cups chopped apples
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.

Combine the butter and eggs until well combined; stir in the sugar.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture until moistened. Stir in the vanilla, apples, and walnuts. Transfer batter to the prepared loaf pan then make the following topping.

Topping:
2 tbsp butter
3 tbsp sugar
2 tbsp flour
1 tbsp ground cinnamon

In a small bowl, combine the sugar, flour, and cinnamon. Cut in the butter until mixture is crumbly. Sprinkle over the top of the batter.

Bake bread at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.

This is a file photo

HEAVENLY COCONUT CAKE

1 1/2 cups (3 sticks) butter, divided

2 cups granulated sugar, plus 3/4 cup for filling

4 large eggs, room temperature

3 cups self-rising flour, sifted

1 cup unsweetened coconut milk

2 teaspoons vanilla extract, plus 1 1/2 teaspoons for frosting

1 cup sour cream

1/4 cup whole milk

1/2 cup sweetened coconut flakes, plus more for sprinkling

2 (8 oz) packages cream cheese

2 cups confectioner’s sugar, sifted or whisked to remove lumps

1/2 cup sweetened cream of coconut

Preheat oven to 350°. 

Grease and flour 3 9-inch round cake pans.

Cream 1 cup butter and 2 cups sugar together with an electric mixer until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.

Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.

Divide the batter among the cake pans. Bake for 25 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. 

Cool on wire racks for 10 minutes, remove cakes from pans and cool completely on the wire racks.

To make the frosting: 

In a bowl, beat together the cream cheese and 1/2 cup butter using an electric mixer. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.

To make the filling: 

Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.

Assembling the cake should be done up to 3 days ahead of time so the cake can fully absorb the filling. 

Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.

Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.

Note: File Photo of this recipe

Disclaimer: This is not my recipe. I'm not sure who the original baker was but the addition of sour cream in the filling takes this coconut cake up a notch!

BLACK BOTTOM CAKE

1 box chocolate cake mix

Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.

Prepare cake mix according to package directions and pour batter into the prepared baking pan.

 Make the TOPPING:
1 brick (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
dash of salt, optional
1 cup semisweet chocolate chips

Cream the cream cheese, sugar, egg, and salt together until well blended. Drop by tablespoonfuls over the top of the cake batter. Sprinkle the chocolate chips over all. Tap pan lightly on the countertop to set the chips.

Bake cake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in center comes out clean.

File Photo

APPLE-WALNUT MUFFINS

 Filling:

2 tbsp butter
1/3 cup packed brown sugar
1 tbsp white whole-wheat flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups peeled, cored, diced apples
1/2 cup finely chopped walnuts

Melt the butter in a 2-quart saucepan; stir in the sugar, flour, cinnamon and nutmeg until smooth. Add the apples and cook over medium-low heat 10 minutes or until tender. Stir frequently during cooking. Remove from the heat and add the walnuts, stirring to combine. Set aside to cool.

Preheat oven to 350 degrees.
Grease or line with paper liners, 12 jumbo muffin cups or 24 regular muffin cups; set aside.

Muffins:
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
2 cups white whole-wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups low-fat sour cream
1/4 cup granulated sugar
1/4 tsp ground cinnamon

Combine the cinnamon with the 1/4 cup granulated sugar; set aside.

In a mixer bowl, blend the butter and 1 1/2 cups sugar until creamy. Add the eggs, one at a time, beating well after each one. Beat in the vanilla extract.

Combine the flours, baking soda, baking powder and salt; add to the creamy mixture alternately with the sour cream.

Spoon 1/4 cup of the batter into each jumbo muffin cup. (For the regular muffin cups, fill cups half full then add 1 rounded teaspoon of the apple filling. Top with the remaining batter.) Divide the apple filling evenly between the muffin cups by spooning into the center of the batter - do not spread, just drop into center. Top with the remaining batter.

Sprinkle the sugar/cinnamon mixture evenly over the muffin tops.

Bake at 350 degrees for 25-27 minutes or until done for jumbo size, less for regular. Remove from oven and allow to cool in the pans for 5 minutes before removing to wire racks to cool completely.

Note: File Photo

RASPBERRY JAM PIE CAKE

1 pkg (15-oz) Pillsbury All Ready Pie Crust

1 tsp flour
2/3 cup red raspberry preserves

Prepare one of the crusts according to the package directions for an unfilled one crust pie using a 9-inch microwave-safe pie plate. (Refrigerate remaining crust for another use.) Microwave on high for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when the surface appears dry and flaky. Cool.
Spread the preserves over the bottom of the cooked crust.

Filling:
3/4 cup sugar
1/3 cup margarine or butter, softened
1 cup Pillsbury's Best All Purpose or Unbleached Flour ((Self-Rising Flour is not recommended)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla
1 egg

In a small bowl, cream the sugar and butter together until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and the remaining filling ingredients; beat until well blended. Spread filling over the preserves; cover with waxed paper. Microwave on medium for 6 minutes, rotating pan 1/4 tur halfway through cooking. Rotate again; then microwave on high for 3 to 5 minutes, rotating pan once halfway through cooking. Cake is done with a wooden toothpick inserted near the center comes out clean. The preserves may bubble to the surface around the edge of the crust. This is okay. Cool on a flat surface for 15 minutes.

Glaze:
1/2 cup powdered sugar
1 tbsp water
2 tsp light corn syrup
1/4 tsp vanilla
1 1/2-oz (1 1/2 squares) semi-sweet chocolate

In a small microwave-safe bowl, combine all glaze ingredients. Microwave on medium for 1 to 2 minutes or until chocolate is melted, stirring once halfway through cooking. Stir until smooth; add additional water a few drops at a time if necessary, until the glaze is of desired consistency. Drizzle over the warm cake.

Yield: 8 servings

This recipe is one of the winning recipes in this booklet.

 

FUDGY BANANA MUFFINS

1 1/4 cups all-purpose flour

1 cup white whole-wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cups milk
1 egg
1 tbsp olive or canola oil
2 tsp vanilla extract
6 (1.55-oz each) milk chocolate candy bars

In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt.

In a separate bowl, combine the bananas, milk, egg, oil, and vanilla extract; stir into the dry ingredients just until moistened.

Fill prepared muffins cups 1/3 full. Break each candy bars into pieces and place 2 pieces in each muffin cup atop the batter. Top with the remaining batter.

Chop the remaining candy bar pieces and sprinkle over the muffin batter.

Bake at 400 degrees for 15 minutes or until muffins test done. Cool in the pans for 5 minutes before removing to wire rack to cool completely.

Yield: 18 muffins

Note: This is my version of a recipe I saw in a 1990s TOH magazine.

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LEMON PASTRY SHELL

1 cup all-purpose flour

1/2 tsp salt
1/3 cup vegetable shortening
1 egg, beaten
1 tbsp ReaLemon Juice Concentrate

Preheat oven to 400 degrees.

In a medium bowl, combine flour and salt; cut in shortening until crumbly.

In a small bowl, beat the egg with the ReaLemon Juice; sprinkle over the crumbly mixture and stir until a dough forms into a ball.

On a floured surface, roll out to a circle 1/8-inch thick and approximately 1 1/2-inches larger than an inverted pie plate. Gently ease the dough into the pie plate and trim to 1/2-inch beyond the edge of the pie plate. Fold edge under and flute the edge as desired. Prick shell with a fork for air vents and bake at 400 degrees for 12-15 minutes until golden brown.

File Photo

COOKIE BUTTER BUNDT CAKE WITH COOKIE BUTTER GANACHE

I recently had a fb reader ask for help finding a cookie butter cake recipe. I found this one and suggested it to her. Perhaps you would like it, too. I have not tried it so I have no recommendation one way or the other but it sounds good.

Cake

• 3 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 2½ cups sugar
• 1 cup butter, unsalted and at room temp
• 1 cup Cookie Butter
• 4 eggs
• ½ cup milk

Ganache

• 10oz semi-sweet chocolate
• ⅓ cup Cookie Butter
• ¾ cup heavy cream

Instructions

1. Preheat oven to 350º. Grease and flour Bundt pan.
2. In a large bowl combine flour, baking powder and salt. Set aside.
3. In a stand mixer, cream together sugar, butter and Cookie Butter. Add eggs one at a time, making sure each egg is thoroughly incorporated. Add milk.
4. By the heaping spoonful, add the flour mixture to the butter/sugar mixture. Mix until combined.
5. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean.
6. Allow the cake to cool completely before coating with ganache.
7. For ganache heat chocolate, Cookie Butter and cream over low heat until smooth and silky. Allow to cool for three to four minutes before pouring over cake.
8. Pour ganache around the top of the cake, using a spoon to nudge it in the direction you want it to drip. Make sure to lick the ganache spoon when you are done. It's the right thing to do.

Note: This recipe is from Melanie at A Beautiful Bite. She gets her cookie butter at Trader Joe's. All the reviews I have seen on this cake are 5 stars.

APPLE OR PEAR CUSTARD TART

1 unbaked 9-inch pastry shell in a pie or tart pan
1 1/2 cups sour cream
1 can (14-oz) sweetened condensed milk
1/4 cup frozen apple juice concentrate, thawed
1 egg
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 lb ( 2 cups) apples or pears, pared, cored, thinly sliced
1 tbsp unsalted butter
Cinnamon glaze, recipe below

Preheat oven to 375 degrees.
Using a fork, poke holes in the bottom and sides of pastry as air vents; bake at 375 for 15 minutes. Remove from oven.

While pastry shell bakes, in a large mixer bowl, beat the sour cream, milk, juice, egg, vanilla and cinnamon. Pour filling into the baked shell. Return to oven and bake another 30 minutes or until set. Cool.

In a skillet, cook apples or pears in the butter until crisp tender. Arrange on top of the filling. Drizzle with the cinnamon glaze.

Allow pie to cool before cutting to serve.

Leftovers should be refrigerated.

Yield: 6-8 servings

Cinnamon Glaze:
1/4 cup thawed frozen apple juice concentrate
1 tsp cornstarch
1/4 tsp ground cinnamon

Combine ingredients in a small saucepan and cook, stirring, until thickened. Drizzle over the apples or pears.

File Photo

CHERRY ALMOND MUFFINS

 

1 cup all-purpose flour

3/4 cup white whole-wheat flour
1/2 cup + 1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 tsp almond extract

Topping:
1/3 cup (half all-purpose and half white whole-wheat) flour
2 tbsp sugar
2 tbsp cold butter
1/3 cup chopped sliced almonds

Filling:
1 pkg (8-oz) cream cheese, softened
1 egg
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup cherry preserves, warmed

Preheat oven to 350 degrees.
Grease 7 jumbo muffin cups or 14 regular muffin cups; set aside.

In a bowl, combine the flours, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.

In another bowl, beat the egg, sour cream, and almond extract until smooth; stir into the flour mixture just until moistened. The batter will be thick.

To make the topping:
In a small bowl, combine the flour and sugar; cut in the butter until crumbly. Stir in the almonds and set aside.

To make the filling:
In a mixer bowl, beat the cream cheese, egg, sugar and vanilla until smooth.

Fill greased muffin cups about half full with the batter. Divide the cream cheese filling and the preserves evenly between the muffin cups; using a knife, gently swirl into the batter. Cover with the remaining batter.
Sprinkle the topping evenly over the batter.

For jumbo muffins, bake at 350 degrees 30-35 minutes or until they test done. For regular muffins, bake at 350 degrees for 20-25 minutes or until it tests done. Allow to cool in the pan 5 minutes before removing to wire rack to cool completely.

Note: This is my version of a recipe I saw in a TOH magazine in the 1990s.

Note: This is a file photo

CREATE-A-CRUST APPLE CUSTARD PIE

 

2 medium apples, cored, pared, sliced

1 tbsp lemon juice
1/2 cup + 2 tbsp biscuit baking mix (such as Bisquick)
1 can (14-oz) sweetened condensed milk
1 1/2 cups water
3 eggs
1/4 cup butter, softened
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Crumb topping- recipe below

Preheat oven to 350 degrees.
Lightly butter a 10-inch pie plate; set aside.

In a bowl, toss the apples with the lemon juice then toss mixture with the 2 tablespoons biscuit mix. Arrange mixture in the prepared pie plate.

In a blender, combine the 1/2 cup biscuit mix, milk, water, eggs, butter, vanilla, cinnamon and nutmeg; blend on low speed for 3 minutes then allow to stand for 5 minutes. Pour the mixture over the apples. Top with the Crumb Topping and bake 35 minutes or until golden brown. Cool before cutting to serve.

Serve with ice cream or whipped cream, if desired.

Crumb Topping:
1/2 cup biscuit mix
1/2 cup firmly packed brown sugar
1/4 cup cold butter
1/2 cup chopped walnuts or pecans

In a small bowl, combine the biscuit mix and brown sugar; cut in the cold butter until crumbly. Stir in the nuts and sprinkle mixture over the pie filling.

Note: Leftovers of this pie should be refrigerated.

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SALTED CARAMEL-CHOCOLATE DUMP CAKE

I got this recipe from a reader. I have no idea where she got it. My guess is it is a Betty Crocker recipe since it calls for that cake mix.

1 

small (3.9 ounce) package instant chocolate pudding

1 1/2 

cups cold milk

1 

box Betty Crocker SuperMoist Devil's Food cake mix

1 1/2 

cups chopped caramels

coarse sea salt for sprinkling

1 

cup semi-sweet chocolate chips

whipped cream, for serving (optional)

• Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
• In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
• Add cake mix ONLY and stir until thoroughly combined.
• Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
• Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
• Remove cake from oven and let cool on a cooling rack.
• Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
• Serve cake with a dollop of whipped cream, if desired.

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