glyciphage 500 price WHAT WHAT.
protonix cost walgreens This sheet cake is magical.
kamagra oral jelly cost in india Magical in taste.
renagel price in egypt And magical in that it fed an entire hungry volleyball team.
finpecia canada pharmacy That’s why I love the sheet cakes, and the slab pies, and the bar desserts.
macrobid cost with insurance They feed the masses, and I’m a big fan of feeding the masses.
hucog 5000 hp price in india Who are we kidding though, I love all things covered in sugar and happiness.
provigil price This cake is like your average poke cake except not. It’s doused in a homemade caramel sauce, smothered with freshly whipped and slightly sweetened cream, and then covered in caramel, chocolate and toasted coconut. It is a little bit out of control, and totally amazing.
ketama canadair It’s REALLY rich, so a little goes a long way in feeding a large crowd!
chloroquine price in india Samoa Girl Scout cookies are probably the best Girl Scout cookies out there.
aldara cream cost That’s why there’s approximately 4 billion samoa recipes in existence. Anywhere from cakes to cookies to brownies to trifles to fudge. You name it, it’s probably been Samoafied.
pandora jewelry usa Remember there is always a reason everybody loves it so much, though!!
zofran odt price So, I was trying to make my own chocolate drizzle for the top before I cheated and resorted to Mrs. Richardson Hot Fudge Sauce.
penegra tab price Every time I tried warming up the chocolate, it ended up seizing, no matter how careful I was to make sure no liquid came within twenty feet of it.
meclizine uk equivalent So, I just did what any normal human would do. I chopped up some nuts, threw in some marshmallows and pretended like I was just making fudge.
minoxidil buy uk It didn’t work. In case you were wondering.
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa
- 1 cup butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole eggs, slightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 6 tablespoons evaporated milk
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/8 cup caramel ice cream topping
- Freshly whipped cream (4 cups heavy whipping cream + 1 cup powdered sugar)
- 2 1/2 cups coconut, toasted
- Caramel ice cream topping
- Hot fudge ice cream topping
- Preheat oven to 375° F. Pour 2 1/2 cups coconut onto a rimmed baking sheet and toast in the preheated oven for 10-15 minutes. Be careful to check and toss the coconut regularly to ensure even browning. Coconut is done when it turns a golden brown color.
- Turn the oven down to 350°F.
- Combine flour, sugar, and salt in a large mixing bowl.
- In a medium sauce pan, melt butter. Add the cocoa and stir to combine. Add boiling water and let mixture boil for thirty seconds. Take it off the heat and pour over the flour mixture. Stir lightly. Add the buttermilk, eggs, baking soda and vanilla and stir to combine. Pour into a greased rimmed baking sheet and bake for 20 minutes.
- Add all the ingredients to a medium sized mixing bowl and stir until smooth.
- Once the cake is done baking, remove from the oven, and while it's still hot, poke holes all throughout the cake with a fork. Pour caramel evenly over top and spread evenly so the caramel soaks into all the holes.
- In the bowl of an electric mixer, add 4 cups heavy whipping cream and 1 cup powdered sugar and beat until stiff peaks form. Spread over cooled cake. Top with toasted coconut, and drizzle with caramel and hot fudge ice cream toppings. Enjoy!