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!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
1298 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until tops are golden brown, about 15 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
Step 7
Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
Ingredients
2 eggs
2 tablespoons brown sugar
⅔ cup milk
8 tablespoons butter, divided
½ cup chocolate chips
1 (15.25 ounce) package vanilla cake mix
14 tablespoons heavy cream
1 (14 ounce) can caramel (such as Nestle® Top 'n' Fill)
