"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
Cake:
5 tbsp. unsweetened cocoa
1 large egg yolk
1 1/2 cups milk, divided
1/2 cup unsalted butter, softened
2 cups sugar
1 tsp. vanilla
2 large eggs
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Topping:
1/2 of 7 oz. can of Eagle Brand milk
6 oz. caramel ice cream topping
2-4 Heath bars, crushed (or Skor bars)
8 oz. container Cool Whip
Instructions:
Preheat oven to 350 degrees.
In small saucepan, mix cocoa, egg yolk, and 1 cup milk.
Cook mixture over low heat, stirring until smooth and thickened.
Set aside to cool completely.
In a large bowl, cream butter, and slowly add sugar, beating until mixture is fluffy.
Add vanilla and eggs one at a time, beating well after each addition.
Blend in the cooled cocoa mixture.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the remaining
1/2 cup milk and beginning and ending with dry ingredients.
Stir the batter until smooth.
Pour the mixture into a greased and floured 9x12" baking pan. Bake for 25 minutes or
until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan on a wire rack for 5 minutes.
Make several slits in the top of the cake, making sure not to cut through to the bottom.
In a small saucepan, heat the condensed milk and caramel topping, stirring until smooth
and completely blended.
Slowly pour the warm caramel mixture over the top of the cake, letting it sink into the
slits, then sprinkle the crushed Heath bars liberally across the entire cake while it's
warm.
When the cake is completely cool, top it with cool whip. Serve from the pan.