Better than ...Cake

The Father at our house requested this cake for Father's day. I had to really dig to find the recipe since the last time I made was for his birthday. I know this cake by another name but chose to post it how it was posted on the cake box I cut it off of years ago.

Better-than-Almost Anything Cake
1 Package Betty Crocker SuperMoist German chocolate cake mix
Water, Vegetable oil and eggs as called for on cake mix package directions
1 can (14oz) sweetened condensed milk
1 jar (16-17 oz) caramel or butterscotch topping
1 container (8oz) frozen whipped topping, thawed. about three cups.
1 bag (8oz) toffee chips or bits. Or two of your favorite candy bars crushed up. We like butterfingers. 

Heat oven to 350. Make and bake cake as directed on package for 13 x 9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake: let stand until milk has been absorbed into cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around edges to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips or crushed candy bar. Store covered in refrigerator.

Lemon Cream Cupcakes

Today we had a Birthday celebration for mom! I tried out these cupcakes and oh how they are good. If you are a big lemon fan these are for you.I thought I would share the recipe that I found at allrecipes.com. I added a little lemon zest to the top of each cupcake for color.

Ingredients

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream
• FROSTING:
• 3 tablespoons butter or margarine, softened
• 2 1/4 cups confectioners' sugar
• 2 tablespoons lemon juice
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel
• 1 tablespoon milk

Directions

1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.