- 1 (15.25 ounce) package vanilla cake mix
- 2/3 cup milk
- 2 eggs
- 8 tablespoons butter, divided
- 2 tablespoons brown sugar
- 14 tablespoons heavy cream
- 1/2 cup chocolate chips
- 1 (14 ounce) can caramel (such as Nestle® Top 'n' Fill)
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
- 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.
- 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.
- Meanwhile, whip remaining cream with an electric mixer until soft peaks form.
- Layer cake mixture, whipped cream, chocolate chips, and caramel in 4 glasses until all are used up. Refrigerate until ready to serve.
06/25/2019
recipepes.com
mini caramel trifles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
