Happy Birthday to Me!

Yes, today is my birthday!  When I was in college, the birthday cake of choice among my roommates was usually a variation of this Toffee Poke Cake recipe.  Along with the butterscotch-caramel ice cream topping that is drizzled on top of the cake, we poured a can of sweetened condensed milk on top, too!  Either way you make it, it’s delicious.


Toffee Poke Cake

15 Servings  Prep: 25 min. Bake: 25 min. + chilling


  • 1 package chocolate cake mix (regular size)
  • 1 jar (17 ounces) butterscotch-caramel ice cream topping
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3 Heath candy bars (1.4 ounces each), chopped


  • Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack.
  • Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake.  Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
Nutritional Facts: 1 piece equals 404 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 322 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.
Of course, today is also President’s Day, so maybe you’re looking for a cherry pie recipe, here’s an ice cream version to celebrate George Washington’s birthday.

Chocolate-Cherry Ice Cream Pie

6 Servings  Prep: 15 min. + freezing


  • 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 quart vanilla ice cream, softened
  • 2 packages (1-1/2 ounces each) peanut butter cups, chopped


  • Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm.
  • Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries.  Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping.
  • Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 668 calories, 39 g fat (18 g saturated fat), 39 mg cholesterol, 279 mg sodium, 80 g carbohydrate, 2 g fiber, 6 g protein.

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