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Monday, February 24, 2014

Double Chocolate Dulce de Leche Cake

Last week it was the husband's birthday and Valentine's Day.....and in the midst of all of that, we also had to say goodbye to our beloved Golden Retriever.  It seemed like every other day it was 'something'.

Our little guy was celebrating at school with his first Valentine's Day party one day, we were trying to squeeze in celebrating their dad's birthday with his crazy work schedule on another day and yet in the back of our mind's we had a very sick love able, genuine, companion who was nearing the end.

Our heart was breaking a bit.  She had been a faithful dog for 11+ years.  For anyone who has lost a pet knows how hard it is.  But what makes it even harder is explaining to a 4.5 and almost 3 year old why their best friend isn't coming back home.  We take care in knowing she is now with her best friend, Duke, whom we also lost just over a year ago.  I can't imagine our household will be dog-less long.  We just aren't a family that does well without a furry four-legger.  Even with a new baby coming along soon, I'm imagining hearing a pitter-patter on our floors sooner rather than later.

With all this being said, this yummy, delectable cake cheered us up a bit.

See that middle layer there?

It's a layer sent straight from heaven.  I experimented this past week and boiled a can of sweetened condensed milk for 3 hours and turned it into the most delicious dulce de leche sauce you will have ever tasted.

I was a little worried that it would explode all over my kitchen {I had heard stories} but it didn't!  The key is to keep it at a soft boil for 3 hours, turning the can over every 30 minutes {to prevent scorching} and to always keep water over the can during the boil.  I'm not scared of it anymore.

This is the key layer to this cake - don't skimp and buy a jarred caramel sauce, it will not be the same.

Double Chocolate Dulce de Leche Cake

Print this Recipe!
1 Devil's Food chocolate cake mix 
1 can sweetened condensed milk
1 bag of chocolate chips
1 c. chopped walnuts or pecans

1.  Place the can of sweetened condensed milk into a pot large enough to fill and cover the can with water. Bring to a boil.  Let the water boil for 3 hours, turned the can every 30 minutes. After 3 hours, remove from the water and allow to cool a bit.
2.  Preheat the oven to 350 degrees.
3.  Mix together the cake mix as directed.
4.  Pour half of the batter into a greased 9x13 pan.  Bake for 20 minutes.
5.  Remove from the oven and while cake is warm, spread on dulce de leche sauce and top with bag of chocolate chips and nuts.
6.  Pour remaining batter over caramel/nut layer and bake an additional 25 minutes.
7.  Allow cake to cool before cutting and serving.
8.  Keep covered and it will stay fresh for up to 5 days.

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Would you like to comment?

  1. Beth @ Sawdust and EmbryosFebruary 24, 2014 at 8:20 AM

    Ohhhh WOW. This looks soooooooo good! And your pictures are fabulous! Can't wait to try this. Consider it pinned!

  2. Wow, what a busy week you had! Yep, I get it - our dog has been gone a year already, and we had him for 13 years. We are THIS close to getting another one, but I think I'll wait until the weather gets better!

  3. Oh, and those bars?? INSULIN WORTHY! :D

  4. Do you expect this wonderful cake to be around for 5 days. It sounds wonderful like all your recipes.