3 Rhodes Recipes for Halloween!

If you love rhodes rolls like I do these treats are sure to please. I nabbed these three recipes because I plan to try them but check out all the others on the Rhodes site, they have some fun ideas!! By the way, what's brewing on the menu at your place for Halloween? Please share!

http://www.rhodesbread.com/recipes/

Spooky Spiders

Ingredients:

Rhodes™ Cinnamon Roll or Rhodes Anytime!™ Cinnamon Roll
icing, included with rolls
black sugar sprinkles
candy eyes
black gum drop
corn syrup
black licorice laces

Directions:

Microwave or bake roll following instructions on package. Let cool 2 minutes. Spread icing over roll and sprinkle with black sugar sprinkles. Place gum drop by the side of the roll and secure with a toothpick. Press eyes into gum drop with corn syrup. Cut 8 licorice legs 3-4-inches long. Poke holes in both sides of roll and press licorice legs in them.

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Mummy Mini Pizzas

Ingredients:

8 Rhodes™ Dinner Rolls, thawed to room temperature
1/3 cup pizza sauce
8 string cheese
sliced olives

Directions:

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 3-4-inch circle. Place on a sprayed baking sheet. Top each one with about 2 teaspoons pizza sauce. Poke each one several times with a fork to prevent bubbles from forming. Bake at 350°F 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips. Remove pizzas from oven and place 2 olive slices on each for eyes. Layer cheese strips in random fashion to resemble mummy bandages. Trim any strips that are too long. Return to oven and bake an additional 1-2 minutes to melt cheese slightly.

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Yummy Mummy Dogs

Ingredients:

Rhodes™ Dinner Rolls, thawed but still cold
bun length hot dogs
mustard

Directions:

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

JELLOween Poke Brownies

These are such a quick and easy recipe to do with kids. Perfect for a Halloween party or a treat to give to friends.

Ingredients

1 (19 oz) Fudge Brownie Mix

1 1/2 cups cold milk

1 (4-serving size) Vanilla Flavor Instant Pudding

few drops red food coloring

few drops yellow food coloring

Directions

Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. ( You want them thick) Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle. Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Stir in a few drops of food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to frost. Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.

Pumpkin Squares with Cider Caramel Sauce

Pumpkin Squares:

1 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon or pumpkin pie spice
1/2 teaspoon salt
3/4 cup vegetable oil
1 (15 ounce) can of pumpkin
2 large eggs
Heat the oven to 325. Grease a 9 by 13 baking pan and set aside. Combine first six ingredients. Add oil, pumpkin, eggs and whisk until the batter is evenly blended. Pour the batter into prepared pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

Cider caramel sauce:

1/2 cup brown sugar, packed
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoons heavy cream
1 tablespoon butter
salt to taste
In a medium-size saucepan, whisk together the brown sugar and corn starch. Add the cider and stir ewell to dissolve the other ingredients. Cook the mixture over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more. Remove the sauce from the heat and whisk in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.

Serve warm with vanilla ice cream on top and drizzle with warm cider caramel sauce.

Holiday Chex Mix

The other night at work one of the girls brought this in to share with everyone and it was one of those snacks that you just can't stop eating. It reminded me a lot of my mom's cracker jack popcorn recipe. If you like cracker jacks, you will love these. It was pretty festive with the halloween colored M&M's and the candy corns in it, and the more I thought about it, the more I realized that this could be a year round snack, you would just have to change the M&M's to the season and choose another candy in place of the candy corns. It would look adorable to give to people in little holiday sacks. This is super yummy, and you won't regret making it.

4 1/2 cups corn Chex

4 1/2 cups wheat Chex

2 cups peanuts, dry-roasted

4 cups popped popcorn

2 cups packed light brown sugar

2 cups butter (4 sticks)

1 cup light corn syrup

2 teaspoons vanilla

1 teaspoon baking soda

1/2 bag milk chocolate chips

1/2 bag white chocolate chips

1 bag chocolate covered pretzels

1 bag Holiday M&M’s

2 cups candy corns or other Holiday candy

Preheat oven to 250 degrees Fahrenheit. Grease large roasting pan. Mix cereal, popped popcorn, and peanuts in a large bowl. Pour into prepared pan. Combine brown sugar, butter and corn syrup in medium, heavy duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour evenly over cereal mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. When completely cool; stir in remaining ingredients. Store in airtight container.

Spider Cakes

These are too fun not to share!

Ingredients

• 1 box Devil’s Food cake mix
• 1 can dark chocolate frosting
• 1 can chocolate sprinkles
• 24 large marshmallows
• ¼ cup M&M’S Candies
• 48 red or black licorice laces
• 1 toothpick

Directions

Prepare the cake mix according to the package instructions. Line cupcake pans with paper-liners. Fill each cup with 2/3 cup of batter. Bake in a preheated 350°F for 18-21 minutes. Transfer to a wire rack, and cool completely.

Reserve 2 tablespoons of the chocolate frosting in a resealable plastic bag. Spread the tops of the cupcakes with the remaining frosting. Then, coat the tops with the chocolate sprinkles. Cut the marshmallows in half crosswise. Using the reserved frosting, attach two marshmallow pieces to each cupcake as eyes. Dot the center of each marshmallow piece with frosting and attach M&M’S Candies. Then, attach another marshmallow piece with frosting and attach Candies for the mouth. Cut each licorice lace into four equal pieces. Press four holes into 2 sides of each cupcake using the toothpick. Insert a licorice piece into each hole for each spider’s legs, 8 pieces per cupcake.

Marshmallow Pop's

This is a recipe I saw on Taste of Home a while back and thought it was a perfect holiday treat. You can decorate these according to the specific holiday, red/green for Christmas, Orange and black for Halloween, pastels for easter. The possibilities are endless. It's a quick and fun little treat for kids to help with. As a side note, you can use either popsicle sticks or sucker sticks for the actual sticks.

• 2 cups (12 ounces) semisweet chocolate chips
• 4-1/2 teaspoons canola oil
• 36 to 40 large marshmallows
• 18 to 20 Popsicle sticks
• 3/4 cup colored or chocolate sprinkles
• 1 cup flaked coconut
• 1 cup ground walnuts or pecans

Directions:

In a shallow microwave-safe bowl, combine chocolate chips and oil. Stir until smooth.
Thread two marshmallows onto each wooden stick. Roll marshmallows in melted chocolate, turning to coat, I found using a knife was more effective in getting an even coating on the marshmallow. Allow excess to drip off. Roll in sprinkles, coconut. walnuts, candy, or drizzle with white chocolate. Place on waxed paper-lined baking sheets, or stand upright in a foam block to avoid smashing pop.. Chill until firm.

Green Goblins

When I saw this recipe on Gourmet Mom on the Go, I knew that I was going to have to make these for Halloween time with my kids and nephews. What a fun little idea to make little scarry goblins. It's a great way to let kids help and show their creative sides. I hope you have as much fun as I did.

Ingredients:
6 C. Kix Cereal
1 package marshmallows (about 40 large)
3 Tbs. butter or margarine
4 drops green food coloring
Wax Paper
Nonstick Cooking Spray
1 package circus peanuts (you need 2 per goblin)
1 can Pillsbury vanilla icing
assorted candies


Put Marshmallows and butter in large mirowave-safe bowl. Microwave on high power for 2 minutes. Stir and microwave 1 additional minute. Remove from microwave and stir in green food coloring.
Place Kix cereal into your cauldron...I mean large bowl... Pour marshmallow mixture over Kix and stir well. Let cool for 3-5 minutes.After mixture has cooled slightly but is still moldable, spray hands generously with cooking spray (otherwise you'll get VERY sticky!). Scoop out 3/4 C. of the mixture and shape into a firm ball. Place on wax paper to harden. After the Goblin Bodies are set (about 30 minutes), place on top of two Circus Peanut candies. Your Goblins are ready to decorate!

Marshmallow Witches

This is another great recipe I got from taste of home, are these little guys seriously not the cutest witches you have ever seen? I thought they would be great fun for a Halloween party, or even as after school snacks for the kids. I love Holidays, and finding new fun recipes to try to make the holidays fun for the kids.

• 1/2 cup vanilla frosting, divided
• 36 miniature semisweet chocolate chips
• 12 large marshmallows
• 1 drop each green, red and yellow food coloring, optional
• 1/4 cup flaked coconut
• 12 chocolate wafers
• 12 miniature peanut butter cups
• 12 milk chocolate kisses

Directions:

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

Candy Corn Popcorn Balls

This recipe comes from Cooking Light and it's another fun way you can make a treat with your kids, that welcomes the Halloween spirit. What could be better than popcorn, marshmallows and candy corn. It would be a really fun treat to take to a school class, or to share at a party. They are yummy if you are a fan of rice krispy treats you will definitely love these.

• 8 cups popped light butter microwave popcorn (about 1 [3-ounce] bag)
• 1 cup candy corn
• 1/4 cup butter
• 1/4 teaspoon salt
• 1 (10-ounce) bag marshmallows
• Cooking spray

Preparation

Combine popcorn and candy corn in a large bowl.

Melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. Reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.

Pour marshmallow mixture over popcorn mixture, stirring to coat well. Lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Dyeing Easter Eggs

Who knew making your own dye for Easter eggs was so easy? My kids and I watched the simple tutorial on Activity TV together and had to give it a try. You can play around with your food coloring and come up with some real fun colors.

• hard boiled eggs
  
• vinegar (plain white)
• small bowls, cups or empty margarine containers
• water
• food color drops

Put one cup water in containers. Add 1-2 Tablespoons vinegar to each cup. Add 5 drops food coloring to the water. Lay newspaper below your work surface. Use a Tablespoon to put eggs in the dye and take them out. The longer you leave them in the darker the hue.

To mix things up a bit color with a crayon on the outside of the egg first, the dye won't stick where you have colored. You can also place small stickers on the eggs before dyeing then pull them off when the egg is dry, it will leave fun patterns.

Baked Ham with Apricot Glaze

There's nothing like a good moist ham for Easter dinner. Here's a wonderful glaze that's super easy and very delicious.

1 (4-pound) precooked, sliced ham
1/2 cup packed brown sugar
1/2 cup apricot jam
1/4 cup Worcestershire sauce

Place ham in a roasting pan. In a small sauce pan combine brown sugar, apricot jam and Worcestershire sauce. Heat till warm and sugar is dissolved. Spoon half the sauce over the ham. Reserve the remaining for individual servings. Bake at 350 for 30 minutes, just until warmed through. Overcooking will dry out the ham. Makes 12 servings.

Spring Chick Cupcakes

Thanks Martha for this fun one.

• 20 Vanilla Cupcakes
• Butter Cream Frosting
  
• 4 cups sweetened shredded coconut, toasted
• 1 piece (10 inches) black licorice lace, cut into 40 (1/3-inch) pieces
• 20 whole almonds
• 140 red candy-coated licorice pastels (about 1/3 cup), or pieces of snipped red licorice laces

Butter Cream frosting

• 1 1/2 cups sugar
• 6 large egg whites
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

1. In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes. Remove from heat. Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
2. Add butter, a few tablespoons at a time; beat until combined. Add vanilla and salt; beat on low speed until smooth, about 5 minutes.

Bake cupcakes and cool completely. When turned upside-down, each cupcake becomes the body of a chick. Spread buttercream frosting on a cupcake to anchor it to the serving plate while you are working. Use a small offset spatula to coat the sides thickly with frosting, and then mound more on top to create a dome shape.Press toasted shredded coconut into the frosting -- it stands in for fuzzy feathers. Hold the plate at an angle while applying the coconut so the excess falls back into the bowl.Place eyes (made from snipped black licorice laces) on chicks using tweezers. Use a whole almond for the beak and red licorice for the feet and comb; both can be pushed into the frosting by hand.

Easy Truffles

8 oz Cream Cheese
3 C. Powdered Sugar
3 C. Semi-sweet Chocolate Chips
1-1/2 tsp. Vanilla (or any combination of extracts that you want. I added some almond and I've heard it's also very yummy with raspberry)
Colored chocolate for decorating (optional)

Melt chocolate in a small sauce pan over low heat.
Cream together your cream cheese and powdered sugar until smooth. Add chocolate and extracts and continue to beat until there are no more white streaks. Cover and refrigerate for about 1 hour. Roll into balls (or press very firmly into molds), decorate or roll in nuts, cocoa powder, toasted coconut, etc, place on wax paper and return to fridge until they harden. Enjoy!

Coconut Snowman

How cute is this fun little treat? What a great activity to do with your kids in the winter time, or even in the summer to remind you of the cold snow that you long for. Thanks to Martha for this amazing idea.

FOR THE BODY
2 1/2 pints best-quality vanilla ice cream
Two 7-ounce packages coconut

FOR THE NOSE
1 tablespoon marzipan (1/4 ounce)
Orange food coloring

FOR THE EYES, MOUTH, AND BUTTONS
40 Sen Sen licorice candies

FOR THE HAT
4 marshmallows
4 chocolate wafers
Sifted confectioners' sugar

1. Line a baking pan that fits in your freezer with parchment paper. Scoop the vanilla ice cream, rounding scoops as much as possible, until you have 4 of each size, and place on the prepared baking pan. Place the pan in the freezer to harden for 15 minutes.
2. Remove the ice cream from the freezer, and roll in coconut. Return to pan, then return the pan to the freezer. Add orange food coloring to marzipan until carrot color is attained. Shape marzipan into small carrot shapes, using a paring knife to make ridges. Remove 1 small scoop of ice cream at a time from the freezer, and make faces using Sen Sen for eyes and mouth and marzipan carrots for the nose. Return to freezer until ready to serve.
3. Remove middle-size scoops from the freezer one at a time; place Sen Sen in a row down the front to create buttons. Remove remaining scoops from freezer, and stack to create snowmen, pressing slightly to adhere. Return snowmen to freezer.
4. Make the top hats by roasting marshmallows on skewers over a gas burner. Alternatively, place marshmallows on a baking sheet under the broiler, and cook until browned, rotating every few seconds. Place the toasted marshmallow on the chocolate wafer, and dust with sifted confectioners' sugar. Place the hat on the snowmen just before serving.

Chocolate Dipped Marshmallows

I can't take credit for this one, as I was at my mom's this past week helping her after she had surgery, I was thumbing through some of the Junk magazines that people brought her to read, and I was looking through the recipe sections, and when I saw the picture of this one I was sold.... too bad this picture isn't quite the same, but you get the idea. I love Marshmallows, and this was a great way to add chocolate to them... it's like a smore, you could roll this in graham cracker crumbs and you would have smore marshmallows. Yummy!!

1 Bag Large Jet Puffed Marshmallows
1 Bar Dipping Chocolate (white or
Assorted toppings. i.e.. coconut, sprinkles, white chocolate, nuts, etc.

In a double boiler melt dipping chocolate, once melted through take a toothpick or decorate skewer and place it in the marshmallow, then dip the marshmallow into the chocolate roll to coat well then quickly remove and sprinkle or roll into desired toppings, if adding a chocolate drizzle, wait until chocolate has hardened slightly. Place Marshmallows onto waxed paper to cool.

Baked Ham & Cheese Coissants

These are fabulous. A family tradition on my husbands side. Because you bake them they are flaky and have a slight crispness to them that is so die for. You can make them a day or two in advance of your Brunch and they keep for a few days after. These are on the menu at our house Christmas Morning.

1 dozen Croissants
1/2 pound thinly sliced ham
1/2 pound thinly sliced Monterey Jack cheese
1 package Philadelphia cream cheese
1 Tbsp Dijon Mustard

Purchase your croissants at Costco or Sams Club, the big soft flaky ones. Get a nice honey ham or equivalent type sliced paper thin. Tell them you want to be able to read a newspaper through it. Get Monterey Jack Cheese also sliced thin. Soften your cream cheese to room temperature then mix in a Tablespoon of Dijon Mustard. Taste it to make sure you like the flavor, you can always add more if you love mustard.

Slice the croissants in half. Spread a layer of the cream cheese mixture on both sides of the croissant. Put ham and cheese on the croissant, just enough to cover the croissant. Place on a baking sheet in a 350 oven and bake for 15 mintues until slightly crispy. Eat them warm, right as they come out of the oven. Make sure to make extras, you'll want to warm them up the next day, and the next.

Bratzles, Brazelis, or Bratzelis

The smell of Christmas, for me, is Bratzles cooking. Someone really should patent a Scentsy or candle scent called Fresh Baked Bratzles. (I'd buy them out!)Bratzles are a traditional Swiss cookie that have been made in my family for decades.

Bratzles

1lb Butter
2 c. Sugar
2 tsp salt
1/2 c. Cream
2 Eggs
2 Heaping Tbsp Cinnamon (I mean really heaping!!)
5-7 Cups Flour

Directions

Melt Butter in large pan over med/low heat. Stir in sugar and take off heat. Add cream salt and cinnamon till mixed. Let cool slightly. Mix in eggs and add flour a cup at a time until a nice soft dough forms. Plug in iron and let heat up for 7-10 minutes. Put a pie tin behind the iron to catch all the excess butter that presses off the cookies. Roll dough into balls and place on iron, press firmly and let cook until golden in color. Around 20 seconds. Yields about 200 cookies. (With 8 on a plate you'll get about 24-28 goodie plates.) I did find a link here to purchase a Brazeli Iron

Gingerbread Hard Candy Glass Windows

This is just hard tack candy, but you can be creative and make all sorts of colors to do in your windows, but I love doing the golden yellow, and then some green so I can make the effect of a Christmas tree or a wreath in the windows, you just have to lay out the candy in the window the way you want it to look, noting that it won't be a perfect silhouette as the candy will melt the way it wants to, but you will get the general effect. This is one of the things I love about these houses, is that there are lights and windows. This year we made it so the doors were cut out and we put glass in the doors, I think that added a lot as well.

2 C. Sugar
½ C. Light Corn Syrup
½ C. Water

Combine all ingredients in a saucepan. Cook without stirring (to avoid bubbles) to a hard tack stage. Add desired food coloring and stir with a wooden spoon. Pour the hot liquid onto a cookie sheet and quickly rotate pan to spread hot candy thinly over surface of cookie sheet. Allow to cool thoroughly. Once cooled, use a hammer and crack the candy in 4-5 places to create shards of candy.

Line a cookie sheet with foil, place gingerbread house pieces with right sides up on foil. Wearing gloves so you don't leave your mark, take shards of candy and place in window openings, layering pieces to fill up the window opening. Be careful not to use the powder granules from the broken candy it will make your windows cloudy. Place the cookie sheet in an oven heated to 400-425˚. Watch this carefully!!! Do not let it boil/bubble, do not do more than one cookie sheet at a time, and place it on the top rack only to avoid burning. Your windows will be cloudy if it’s overcooked, or boils. Once it is completely cooled, you will be able to pull the foil off of the back of the gingerbread pieces.

Gingerbread House

About three years ago I met a woman Zina who had a family tradition of making homemade Gingerbread Houses each year with her family, she had done it as a child, and had carried on the tradition with her kids, when I saw how fun her houses were, I decided that I wanted to make it a tradition as well. Don't get me wrong, it's not an easy process, but the finished product is awesome, and makes all of the effort worth it in the end! So I am going to detail the process in my next few posts for anyone else out there who wants to start the tradition. This is my second year doing it, and I learn something new each time. These are a few of the houses that I have made, the decorating credit goes to my sister in laws Dani, Marybeth and myself.


Gingerbread House
1 ½ Cups Sugar
1 ½ Cups Shortening

1 ½ Cups Molasses
3 egg yolks (save whites for icing)
1 ½ tsp Salt

3 tsp Baking Powder
1 ½ tsp Baking Soda
3 tsp ground ginger
3 tsp ground cloves
2 ½ tsp cinnamon
1 ½ tsp ground nutmeg
6 Cups Sifted Flour

Cream sugar and shortening and then add all ingredients in second group. Add seasonings from last group and mix well. Switch to dough hooks and add flour; beat for 10 minutes. Place in fridge for 3 hours minimum. Roll dough to ¼” thickness on a greased cookie sheet (a rolling pin that fits inside your pan or on top of the bottom of your pan if flipped over works nicely, make sure all your pieces will fit on the rolled out dough before baking). Dough will cover 3 silver cookie sheets completely. Cut out patterns into dough before baking. Bake dough at 350˚ for 20 minutes or until dough is slightly underdone. Once dough is out of oven quickly cut out pieces for a second time then move to a cooling rack. Do not attempt to cut pieces once the dough has begun to harden, it will crack and break.**

**However if you have a piece that does crack or break, if you place the dough back in the oven for a minute or two to re-warm, the gingerbread becomes soft and pliable again and you can push the broken pieces back together and let them cool, then carefully remove the mended piece for your house. Also, when you make the windows you will re-heat the pieces which is why you want them slightly underdone, and the "glass" from the windows will help to mend broken areas as well.**

Assembly
You can either use a hot glue gun for assembly, or you can make it completely edible by heating up 1 C. Sugar in a frying pan at 400˚ to melt the sugar, then turn it down to keep it hot at 300˚. Dip the pieces into the sugar then place them together to assemble. Put the sidewalls on the inside of the house.

North Pole Toffee Cake

This is a Christmas Must!

Ingredients

1 20-ounce package chocolate cake mix
1 12-ounce carton frozen whipped topping
1/2 Cup chocolate syrup
7 Toffee bars (Heath or Skor) crushed
1 Can Piroulines
1 Can whipped cream

Directions

Grease and flour two 9 inch round cake pans. Prepare and bake cake according to package directions. Cool on wire rack. Carefully cut each layer horizontally to make two more layers. In a bowl mix whipped topping with chocolate syrup and 6 crushed toffee bars. Place one layer of cake on serving plate and spread with chocolate mixture. Repeat with remaining three layers. Frost sides and top of cake. Sprinkle remaining crushed candy bar on top of cake. Garnish with whipped cream and piroulines.