#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#790 - Fudge Swirl Pie

(by Shirley McNevich)

1 3/4 cups flour
2 envelopes rapid rise yeast
2 TBSP white sugar
1/2 tsp. salt
3/4 cup very warm water
2 TBSP butter (melted)
Topping: 1 cup of hot fudge ice cream topping sauce (do NOT substitute with chocolate syrup or it won't work)
Icing: 1 cup Domino's powdered sugar, 2 TBSP milk

Put the warm water in a large bowl--add the yeast and stir. Add the salt, white sugar and melted butter--stir. Add the flour--stir until mixed. Spray a 9" DEEP pie plate with Pam. Spread batter evenly in the greased pie plate. Scoop spoonfuls of the hot fudge sauce on top. Use a knife to swirl the fudge sauce through the batter (like a marble cake). Place it in a cold oven, turn heat to 350 degrees and bake 25-30 minutes or until firm and brown. Cool completely. Frosting: in a bowl add the powdered sugar and milk--stir. Spread frosting on top of the pie. Refrigerate.