could i use milk duds instead of chocolate chips and caramels?
We do love our Milk Duds, however, they are a little more thick, and less soft and chewy than most caramels. They would have a hard time melting in this cake, and staying soft.
For the best results, we highly recommend using soft caramels and chocolate chips.
would caramel syrup work?
Caramel syrup could possibly work, but it is a lot more runny than average melted caramels. We do not recommend using caramel syrup because it would just seep into the cake, and you wouldn’t get bites of caramel.
You could however, use caramel bits, found on the baking aisle at the store. They are similar to soft pre wrapped caramels, but all the unwrapping is done.
They melt perfectly, and you would still get bites of caramel in your cake, rather than using a liquidy caramel that would just sink into your cake, and minimize the caramel flavor.
how do i keep this moist?
We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.
watch how to make another cake favorite, here:
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- Copycat Wendy’s Chocolate Frosty
- Pumpkin Chocolate Chip Bread
- Banana Chocolate Chip Cookies
- Frozen Chocolate and Peanut Butter Banana Bites
- Chocolate Cherry Chunk Brownies
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