Finding little ways to celebrate things these days can go a long ways. Sometimes it’s a sweet card in the mail. Sometimes it’s a ‘Happy Monday’ text. Sometimes it’s a chocolate cake.
As we approach the first day of school, I’ve been looking for a fun treat to celebrate. Especially since I will be a first time school mom, and I’m going to need something to sop up my mixed emotion tears. (On a side note, I really wish we weren’t starting our school journey during Covid. Why not throw in some anxiety tears with the sad and proud ones?) I made the perfect dessert for this occasion though! Why is it perfect? 1) I used many shortcuts. 2) It’s a chocolate sundae in cake form. 3) Since it was mainly just my husband and I eating it, I ate cake for 4 days straight.
I know that the school year is not going to look “normal” for anyone, and it’s always nice to have something in your back pocket to brighten the not-so-cheerful days ahead. This cake is a super simple way to do that. My three year old even helped me make it which was a nice break from our normal smashing dump trucks into walls activities (albeit a little messier). Make a cake from a box mix – just do it. Don’t worry about that fancy homemade recipe you’ve been meaning to try. Then layer on all the greatest sundae toppings: butterscotch syrup, chocolate syrup, whipped cream, peanuts, and sprinkles. Done and done.
Hey! I would love to see how your creations turn out! Please tag me on instagram @midwest.mash or on my Facebook page Midwest Mash. 💕
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 box chocolate cake mix (plus ingredients to make)
- 1/2 cup Butterscotch Syrup
- 1/4 cup Chocolate Syrup
- 1 tub whipped topping (Cool Whip)
- 1/4 cup Chopped Peanuts
- 1 Tbsp Sprinkles
- additional butterscotch and chocolate syrups for drizzling
Ingredients
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- Make chocolate cake in a 9 x 13" pan according to package instructions.
- While cake is still warm but not piping hot, poke holes with a fork or skewer all over the top of the cake - no such thing as too many. (If using a fork, make sure to wiggle it around a bit to make the holes bigger)
- Pour the butterscotch syrup and chocolate syrup over the top, letting it soak into the cake.
- Once the cake is cool, cover and refrigerate for 30 minutes.
- Then spread on the whipped topping. Sprinkle sprinkles and peanuts on top, and drizzle with more butterscotch and chocolate syrup.
- Keep refrigerated.
Have a peanut allergy? No problem! Just leave them off or replace with pecans or walnuts.
Not a fan of butterscotch? Also not a problem! Swap it out for caramel topping!
Not a fan of chocolate? Sorry, you're out of luck 🙂
Can’t wait to try this recipe! I am going to need it! Let me know how things go with school with R.! Give all the guys hugs! Love you all!
I hear you! I’m going to need lots of cake/chocolate/wine too! Good luck getting the school year started! Love you!