Feeds:
Posts
Comments

Posts Tagged ‘Seven-Layer Bars’

7-layer cake plated

I am a bundt cake junkie.

There, I admitted it. I feel so much better now.

A few months ago, I experimented with a can of Sweetened Condensed Milk and a vanilla bundt cake, providing the inspiration for this delicious, decadent, divine cake that you must run into your kitchen and make right this moment if you have even a passing fondness for Seven Layer Bars.

Yes, Seven Layer Bars. You know – those incredibly yummy bar cookies with coconut, pecans, chips and sweetened condensed milk over a graham cracker crust.

Instead of a graham cracker crust, I substituted an entire rich, moist, chocolatey cake.

Was that ever a tasty decision.

This isn’t hard to make. If you take the plunge, your taste buds will dance in elation while your knees grow weak from the splendor of it all.

Should you happen to leave a slice for Santa, I promise it will bump you to the top of the nice list!

7-layer cake ingredients

Ingredients

Start by mixing up the cake batter.

Start by mixing up the cake batter.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Sprinkle pecans over milk.

Sprinkle pecans over milk.

Next up - butterscotch chips.

Next up – butterscotch chips.

Don't forget the chocolate chips!

Don’t forget the chocolate chips!

Toss on some coconut.

Toss on some coconut.

The last layer is the cake batter.

The last layer is the cake batter.

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Seven Layer Bar Cake

1 Chocolate Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chopped pecans

1 cup butterscotch chips

1 cup chocolate chips

1 cup coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.

Combine first six ingredients in a large mixing bowl (cake mix, pudding, sour cream, water, oil and eggs). Mix on medium speed until well blended.  The batter will be really thick.

Thoroughly spray a bundt pan with non-stick cooking spray. When you think you’ve coated every crevice, give it one more spray!

Pour the can of sweetened condensed milk into the bottom of the bundt pan.

Sprinkle on pecans, followed by butterscotch chips, chocolate chips and then the coconut. Last, spoon in the cake batter.

Bake one hour or until edges start to pull away from the pan or a toothpick inserted comes out clean. Do not overbake!

Let cool completely before turning over onto serving platter or cake plate.

Prepare to dazzle your guests and have to beat a few of  them off with a stick when they get a taste of this cake!

Merry Christmas and Happy Baking!

She Who Loves This Cake

Read Full Post »

One of my favorite treats to make (Ok, I will admit it – eat) during the holidays is Seven-Layer Bars.

These are so easy to make and taste so delicious. People will think you have slaved over them when it is really so simple. The first year I made these my youngest niece, the one who got stuck wreath making with me, nearly floundered on them. Yes, they really are that good.

Last year, I took my two grand-nieces for a day of shopping and fun. We ended up eating lunch at a restaurant that offered the most wonderful dessert – a warm Seven-Layer Bar topped by vanilla ice cream and caramel sauce. I thought I would melt in a puddle right there and the girls would have to find a ride home. I only half-melted because Katie, who shares my chocoholic genes, wanted a bite and then promptly inhaled the rest of my treat. Sweet little whippersnapper. Pulling out cute smiles and warm hugs while she steals my chocolate. My gracious goodness.

Anyway, here is the recipe! Enjoy!

 

Ingredients

 

 

Melt butter in the pan in the oven.

 

 

Top butter with graham cracker crumbs. Since I'm a lazy slug, I save the graham cracker packages from cheesecake mixes because they have just the right amount of pre-crushed graham crackers for this recipe (cheesecake filling goes in store-made graham cracker crusts, of course!).

 

 

Up next - sweetened coconut.

 

 

Chocolate chips followed by butterscotch chips make the next two layers.

 

 

Here come the pecans. If you have whole nuts and don't own fancy nut-crushing kitchen tools, a meat tenderizer and a ziploc bag do a bang-up job!

 

 

Finish it off with the sweetened condense milk. Remember, do not stir!

Seven-Layer Bars

 

Seven-Layer Bars

1/4 cup plus 1 tbsp. butter

1 1/4 cup graham cracker crumbs

1 cup coconut

1 cup chocolate chips

1 cup butterscotch chips

1 cup chopped pecans

15-ounce can sweetened condensed milk

Preheat oven to 325 degrees.

Put butter in a 9 x 9 or a 11 x 7 inch baking pan. Put into oven and let melt. When it is melted pull out and top with ingredients in the following order: graham crackers, coconut, chocolate chips, butterscotch chips, pecans, sweetened condensed milk.

DO NOT STIR! REPEAT – DO NOT STIR!

Just layer the ingredients and then place in the oven for about 30-40 minutes until bubbling and brown.

The smell will be heavenly when you pull them from the oven.

Cut into small squares because these babies are rich. Serve alone or with ice cream and caramel sauce. Just make sure no chocolate-thieving 7-year-olds are around!

Happy Holiday Entertaining,

The chocolate-less aunt

Read Full Post »

%d bloggers like this: