MONKEY BREAD

MONKEY BREAD

 

4 cans refrigerator biscuits (about 40)

1 1/2 tablespoons cinnamon

1/2 cup butter

1 cup white sugar

1 cup brown sugar, packed

1/2 cup pecans, raisins and/or coconut, if desired

 

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

 

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Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake

 

1 (15.25 oz) package chocolate cake mix

1 can Eagle Brand Caramel Flavored Sweetened Condensed Milk

1 can Eagle Brand Chocolate Flavored Sweetened Condensed Milk

1 (16 oz) can chocolate frosting

1 cup chopped pecans

1/2 cup mini chocolate chips

Caramel syrup

 

Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Pour can of Eagle Brand Chocolate Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Store covered in refrigerator for up to 5 days.

 

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