You know Newton's Law of Gravity....right?
You learned that in grade school. It goes something like this. When an apple ripens and falls to the ground, it's time to make apple cakes and pies. :) That's what Newton said and I am sticking to it. :) This is a cake I concocted from several different recipes. You can make it in a sheet cake form or fancy like I did for a dinner party. The sheet cake way is less messy. Either way you will love it and I hope you will try it.
1 18 oz. spice cake mix
1 cup chopped apples
1 cup chopped pecans (if desired)
1 cup sweetened condensed milk
1 cup caramel ice cream topping
1 -3.4 pkg. butterscotch pudding
apple pie spice ( to taste)
1 cup milk
1/4 cup confectioners sugar
1 - 8 oz. tub cool whip
gingersnaps - crushed (optional)
Preheat oven to 350. Prepare cake mix according to package directions adding in the chopped apples and nuts. You may use a 9 x 13" dish or make a layer cake. The simple 9 x 13 dish is the easiest and less messy. Bake until toothpick inserted in cake comes out clean. While the cake is still warm poke holes in it with a straw or something similar like the handle of a wooden spoon. Make holes all over the cake.
In a bowl, stir together the condensed milk and caramel topping. Pour the mixture over the cake, making sure to fill all the holes. The mixture may/will puddle on the sides. That's okay. Place cake in refrigerator to cool. . For the frosting, use a large bowl and add the dry pudding mix, spice, confectioners sugar and milk. Using an electric mixer, blend until mixture starts to thicken. Fold in the whipped topping. Spread frosting on cooled cake. For a pretty garnish, I drizzled with more of the caramel ice cream topping and sprinkled with the coarsely crushed ginger snaps.
*****Cook's Corner: to save a few calories, I used Smucker's Fat / Sugar Free Caramel Ice Cream topping
Until next time, have a fabulous weekend. xoxo