My recipe for this is the very best, easiest and unique you will ever find! Not trying to brag but I am pretty darn confident you will love this recipe! With Christmas just around the corner I thought it would be a perfect time to share this yummy festive dessert with all of you. I can already hear all the compliments you are going to receive when you show up to your holiday party with this snazzy desert in hand. Don't worry, they'll never know how easy it was. Shhh that can be our little secret.
See ya in the kitchen,
1 chocolate cake mix
1/2 cup oil
1 1/4 cups Sangria soda
1 3.9 oz package chocolate instant pudding
1 14 oz can sweet condensed milk
1 12 oz can evaporated milk
8 oz package cream cheese (room temp.)
1/2 cup whipping cream
5 large eggs
1 cap full Mexican vanilla
12-16 oz jar of caramel. (any brand will work)
fresh whipping cream
crushed candy canes
Bake at 350 for 1 1/2 hours for full cake and 1 hour for the jumbo muffin size.
Wait 15 minutes before removing from pan. Gently slide butter knife around the edge of pan and flip onto dish. Cake should easily release from pan.
If you opt to do the 12 cup size bundt pan it will need to bake for 2hrs.