I found that if I cruise the liquidation stores regularly there are many organic products marked down to very reasonable prices. Recently I found coconut milk for .99 a can and low sodium vegetable broth, 10 for $1. I am usually happy when they're $2 each. I never know what I'm going to find. Recently I bought some Bob's Red Mill whole grain cake mix for $1.49 a package. That's one third the normal price. I would normally make this all myself, but couldn't resist that price. I do like Bob's Red Mill products. Of course, I made it my way, with egg replacer and homemade applesauce instead of oil and 1 cup of filtered water.
After the cake was baked and cooled, I poked holes in the bottom layer with a fork. Then I poured some of the caramel I made last week for the ice creme over the top and spread it around so it would fall into the holes.
1/2 cup vegan margarine
4 oz very dark chocolate — choc chips can be used, I used 4 oz of an organic very dark chocolate mint bar
1 cup sucanat
1/3 cup soy or coconut milk creamer
1 teaspoon pure vanilla extract
3/4 cup chopped pecans, lightly toasted
I like to put some of the nuts in the frosting and some just sprinkled on top.
Put margarine, chocolate, sucanat, and creamer in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and 1/2 cup nuts. Pour over cake, sprinkle remaining nuts on top. chill for about 30 minutes to set frosting.
And we put it in a bowl with Morgaine's warm baked apple.
OMG this was a pretty awesome dessert. My granddaughter gave it two thumbs up. I think everyone else in the room agreed with her.