Well, the heat wave finally broke. Yet I still find myself finding ways to try and keep cool. Today was no exception.
This cake dessert thingy reminds me very much of the candy bar Butterfinger. Maybe it’s the toffee bits? Maybe it’s the orange tint of the sugar wafers? Whatever it is, the taste is a lighter, cooler version of that crunchy, chocolaty goodness. It’s gooey-er than actual cake, firmer than pudding, and as delicious as… something that’s super delicious.
- 3 cups of vanilla sugar wafers, crushed (9oz package)
- 2 cups powdered sugar
- 2 eggs
- 2 tbsp vanilla
- 2 tbsp cocoa powder
- 1 cup butter, melted
- 1 container Cool Whip (8oz), thawed
- 1/2 cup Heath toffee bits
- 1/2 cup pecans, crushed
- 1/8 tsp salt
1. Crush your vanilla sugar wafers. Spread about 1 1/2 cups along the bottom of a 13×9 pan. Put the rest in a medium size bowl. If you wish to top the cake with some as I did, save about 1/4 cup and set aside.
2. In the medium bowl that now has the wafers, add the sugar, vanilla, cocoa powder, melted butter, salt, and eggs. Be sure to beat the eggs in a separate bowl very well before adding them to the rest of the ingredients. Whisk everything together until a pudding-like substance forms.
3. Crush your pecans. You can choose to toast them before adding if you’d like (bake for about 30 minutes in 1 tbsp of butter at 250 degrees). Or you can just drop them in, as is, as I did.
4. Using a spoon, plop the mixture onto the wafer coated bottom. Then, using the back of the spoon, spread it out evenly.
5. Repeat the previous step with the Cool Whip.
6. If you saved some sugar wafers earlier, sprinkle them onto the top of the dessert at this time. Add the toffee bits also, then refrigerate for at least 2 hours before serving.
Gimme some oven lovin’.