Monday, February 16, 2015

Better than Better than "anything" cake.

So, I have a goal to start blogging more about some changes we've been making in our household. Specifically, we are trying our darndest to keep things simple and closer to NATURAL. I'll write more on that another time.

I am not in any way, shape, or form telling you this cake is healthy. It's terrible for you. It contains sugar. Lots and lots of sugar. Everyone knows sugar is not a health food.

BUT, I can name all the ingredients in it. No partially hydrogenated oils, no Propylene Glycol Mono and Diesters of Fatty Acids, no Monoglycerides, no artificial flavors, no Xanthan Gum and whatever else comes in a cake mix I can't pronounce.

There are a few questionable ingredients in the Heath bars, but the cake just isn't the same with out the Heath bars.

Because it's all real ingredients, it's richer, thicker, and gooeyer, It's BETTER than the Better than "anything" cake made from a mix, a jar of caramel sauce (which is made of Corn Syrup and High Fructose Corn syrup) and Cool Whip (which you don't even want to know what is in Cool Whip).

Better Than Better Than "Anything" Cake

* Just a note here: I simply used my Betty Crocker cookbook recipe. I was hoping to link it to an online recipe, but you can't find scratch chocolate cake recipes (or more than five scratch cake recipes in general) any more. They all use the cake mix. That is VERY SAD to me. Not even considering the ingredients. Are we that lazy now?

2 1/4 cups all-purpose flour (I have found a wonderful bulk food store that sells unbleached and un-brominated flour. Why? WATCH THIS! And then, do more research for yourself.)
1 2/3 cups sugar
3/4 cup butter
2/3 cup baking cocoad (I used Dutch cocoa)
1 1/4 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs

Heat oven to 350 degrees F. Grease and flour 2, 9 inch round pans. I LOVE this miracle cake release (I know it uses shortening, but very little gets ingested).

Beat all the ingredients together in mixer on low for 30 seconds. Beat on high for 3 minutes, scrapping the bowl occasionally. Pour into pans.

Bake 30 to 40 minutes or until done.

Cool in pan 10 minutes or so.

Poke a bunch of holes in each cake (I used a chop stick)

Caramel Sauce:
I used this recipe from a lovely blog.

Pour the caramel sauce onto the cakes and let the caramel soak in until the cakes are cool. Be sure to leave a little caramel for the top of the layered cake.


  1. 2 cups chilled heavy cream
  2. 1/2 cup sifted powdered sugar
  1. tiny bit of salt
  1. 1 tsp pure vanilla extract

Whip all these ingredients together in chilled bowl until it's light and fluffy.

crushed Heath bars
crushed heath bars
and add some caramel drips for a finishing touch on top.


No comments: