GÂTEAU POKE AU CARAMEL ET AU CARAMEL

° Half a bag of yellow cake mix (15.25 times)

3 fucks

1 cup of water

°1/3 tablespoon natural olive oil

(1) cup (10 servings) of frozen custard, ice cream, or syrup

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One canette, used fourteen times. sugar-concentrated milk

1 pot (16 servings) of chilled (defrosted) whipped cream

1/2 teaspoon of caramel sprinkles

° 1 package (2 times) of honey-grilled cacao nibs, broken

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Preheat the oven to 350 degrees Fahrenheit. Combine the cake mix, eggs, water, and oil in a large bowl. Mélanger

until the color is consistent, using an electric battery with a high power output. Transfer to a 9 by 13-inch baking dish.

Pull the strings for 23 to 25 minutes, or until a bow tied in the center comes loose. Alors que le pain est

After cooking, stir in the butter and concentrated milk until smooth. With the tip of a wooden spoon, achieve 75

almost to the bottom of the pan if possible, until there are 80 holes in the crêpe. Incorporate the pudding mixture

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while you watch to make sure that all the holes in the crêpe are filled with sauce. Cool for 2 to 4 hours.

Before serving, spread the Cool Whip evenly over the whole cake. Top with caramel slices and

chocolate covered raisins. Dividez en 15 à 20 carrés pour servir. Store at room temperature after manufacturing.

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