Sunday, June 3, 2012

Caramel Chocolate Marshmallow Crunch Cake

Duncan Hines Caramel Cake Mix & ingredients labeled on box
1/2c. Fisher Nut Topping to mix in cake batter
6 to 12 Tbsp. Fisher Nut Topping to top cake before baking (six for 9x13 pan & twelve for 9x9x2 pans)
5 Tbsp. Fisher Nut Topping (to top cake after baking)
5 Tbsp. Marble Mix'ins (Nestle Crunch flavor)
5 Tbsp. Hershey's Triple Chocolate Dessert Toppings
1 can DH Frosting Creations Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
Kraft Jet-Puffed Stacker Mallows
Baker's Joy Flour & Oil Spray
One 9x13 cake pan or Two 9x9x2 cake pans

Spray pan with Baker's Joy Flour & Oil spray. Set aside. Add 5 Tbsp. Each of Fisher Nut Topping, Marble Mix'ins & Hershey's Triple Chocolate Dessert Topping to small bowl. Mix together, and set aside. Mix cake mix according to instructions. Add 1/2 c. nuts to cake mix, as you're mixing it. Sprinkle 6 to 12 Tbsp. of Fisher Nut Topping onto cake, after it's poured into cake pan(s). Use 6 Tablespoons total Fisher Nut Topping if making a one-layer 9x13 cake, and 12 Tablespoons total Fisher Nut Topping if making a two-layer 9x9 cake. Bake according to cake mix instructions. After it's done and cooled, frost with Duncan Hines Frosting Creations. Then, while frosting is still wet to the touch, add Stacker Mallows around outer edge of cake, and one marshmallow on each corner of cake. Last, sprinkle Fisher Nut Topping, Marble Mix'ins and Triple Chocolate Dessert Toppings in the middle of the top of the cake. I made this example using two 9x9 pans, so I layered them. Enjoy! :)

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