Rolo Cake

Today I started making a Rolo Cake from a recipe I found out there.  It was messed up so I tweaked it a little and the result was great.

This cake is super moist.  You can taste peanut butter, caramel and chocolate.  We are eating it without frosting but you could use frosting if you want - a cream cheese frosting would be good.

  

1st Layer:

Cake mix (I used yellow but you could use any)

5 oz evaporated milk

1/4 cup butter (not margarine, please)

12 oz bag Rolo Candies (unwrapped & cut in half)

You will want to have the Rolo candies all ready so unwrap them and cut them in half.  Then set them aside.

Put all of the ingredients above (except the candy) in a mixer and mix well.  You get a thick, sticky mixture.  Press it onto the bottom of a 9x13 greased pan.  (An easy way to press dough is to slightly dampen your hands and press, re-dampen as needed.)  

Set aside.

2nd Layer:

Melt together in pan on medium heat:

1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

While you're waiting for the peanut butter mixture to melt, use your mixer and mix together:

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda

After that is mixed, stir in the peanut butter mixture from the stove.

Now add:

2 eggs
1/2 cup coconut milk
1 tsp vanilla

Beat until smooth.

Bake layer #1 at 350 for about 8 minutes or just until barely set.

Press the Rolo candies into the dough.

Pour Layer #2 over the 1st layer and continue to bake about 25 minutes more or until knife inserted in center comes out clean.