Ok, so I love coming up with yummy concoctions in the kitchen. This is one of them. It's sort of halfway between a trifle and a parfait, served in glasses. I hope you enjoy it!

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 glasses
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine cake mix, milk, eggs, and 4 tablespoons butter in a large bowl. Beat with an electric mixer on medium speed for about 2 minutes. Pour batter into a muffin tin.

  • Bake in the preheated oven until tops are golden brown, about 15 minutes.

  • While cakes are baking, combine remaining butter and brown sugar in a microwave-safe bowl. Heat until melted, about 30 seconds. Stir well and add 3 1/2 tablespoons heavy cream.

  • Crumble 6 hot cakes into a bowl. Cover cake crumbs with brown sugar mixture and stir to coat. Place in the freezer until cool, about 10 minutes.

  • Meanwhile, whip remaining cream with an electric mixer until soft peaks form.

  • Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.

Editor's Note:

Nutrition data for this recipe includes the full amount of cake. The actual amount of cake consumed will vary.

Nutrition Facts

1298 calories; protein 16.8g; carbohydrates 169.9g; fat 65.8g; cholesterol 241.4mg; sodium 1146.1mg. Full Nutrition
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