Rose's Better Than Sex Cake

Ingredients

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.

Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

SOURCE: Rose Coleman

Caramel Apple Muffins

Caramel Apple Muffins

2 C. all-purpose flour

3/4 C. granulated sugar

1/4 C. (1/2 stick) unsalted butter, melted

2 1/2 t. cinnamon

2 t. baking powder

1/2 t. salt

1 egg, lightly beaten

1 C. milk

1 1/2 t. vanilla extract

1/2 C. apples, peeled and finely diced

3/4 C. diced caramel candy squares (about 12)

Preheat oven to 350° F. Grease muffin tins or line with paper cups.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Makes 12 muffins.

SOURCE: http://www.thatsmyhome.com/hannahs/muffins/caramel.htm