Robert Redford Cake
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
milk chocolate
cake, 2 layers, prefer german |
*
|
| 14 | ounces |
milk, sweetened condensed
canned |
|
| 19 ½ | ounces |
butterscotch ice cream topping
|
* |
| 1 | x |
chocolate fudge topping
|
* |
| 3 | each |
toffee candy bar
chocolate covered |
* |
| 1 | cup |
peanuts
|
|
| 1 | x |
whipped topping, prepared
thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk |
milk chocolate
cake, 2 layers, prefer german |
*
|
| 404.6 | ml/g |
milk, sweetened condensed
canned |
|
| 563.6 | ml/g |
butterscotch ice cream topping
|
* |
| 1 | x |
chocolate fudge topping
|
* |
| 3 | each |
toffee candy bar
chocolate covered |
* |
| 237 | ml |
peanuts
|
|
| 1 | x |
whipped topping, prepared
thawed |
*
|
Directions
Prepare and bake cake in a 9x13 baking according to package directions.
While cake is still warm, poke about a dozen holes across top with thehandle of a wooden spoon; let cool slightly.
Pour condensed milk and topping into holes.
Let stand a few minutes and then spread with whipped topping; spinkle crushed candy bars on top.
