creamy dreamy topping. Imagine real whip cream (no “imitation whipped topping” for me), Mascarpone, and whipped cream cheese. It is sinfully good and irresistible.
- 1 pkg Betty Crocker Gluten Free Devil’s Food Cake Mix
- 1/4 cup mayonnaise
Bake as directed on package in a 9” round cake pan sprayed with non-stick spray for about 40-42 min
Remove from oven and allow to cool in the pan.
When cool, poke holes all over the top of the pan. You can do this with either the end of a skewer or for larger holes, the end of a wooden spoon. It tends to absorb faster with larger holes as the sauces are thick.
One at a time, drizzle each of the following sauces, allowing each to soak into cake before adding the other. I found it best to microwave the fudge and butterscotch sauces slightly to make thinner and easier to absorb. Do not allow it to become hot though…just pourable.
- ¼ cup chocolatefudge sauce
- ¼ cup butterscotch sauce
- ½ can sweetened condensed milk
First:
Beat the following three ingredients until stiff peaks form. Set aside. Be careful not to overbeat.
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar
Beat the following 4 ingredients together until smooth and creamy.
- 6 oz whipped cream cheese
- 4 oz Mascarpone cheese (if you can’t find, just use more whipped cream cheese)
- 1/3 cup sugar (if you like it sweeter, you can add a little more to taste)
- 1 tsp vanilla extract
- Milk chocolate toffee chips.
