BETTER THAN SEX MINI CHIMIS
| INGREDIENTS 1 box (15.25 oz) Betty Crocker™ SuperMoist™ dark chocolate cake mix, any variety, baked as directed and cooled completely 6 Old El Paso™ flour tortillas 1 cup sweetened condensed milk 1 cup caramel sauce 1 cup chocolate toffee bars, chopped Canola oil, for frying 1 cup whipped cream, divided, for serving | HOW TO MAKE
1.Lay the tortillas on a clean work surface. Crumble 1/3 of the chocolate cake down the center of the tortillas, dividing equally between them.
2.Drizzle the cake with equal amounts of sweetened condensed milk and caramel sauce, adjusting amounts to taste. Sprinkle with chopped toffee pieces.
3.Roll the tortillas up like a burrito. Use a toothpick to hold the chimis together if needed.
4.Heat a large pot of oil to 375ºF. Once the oil is up to temperature, add a couple of mini chimis to the oil and fry until lightly golden and crispy, about 2 to 4 minutes. Remove from the oil and drain on paper towels. Repeat with remaining chimis.
5.If you used a toothpick, remove it. Drizzle the chimis with caramel and then serve with a side of whipped cream. Enjoy immediately while warm, with a cold glass of milk!.
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NOTES
Use whatever chocolate cake flavor you prefer – Butter Recipe Chocolate, Devil's Food, Chocolate Fudge, Dark Chocolate, etc.
You will use 1/3 of the chocolate cake for this recipe and will have the remaining 2/3 to use as you desire. Either slice and serve the extra cake in the usual manner, or use the leftover cake for cake pops, dessert parfait with whipped cream, or to for dipping into melted chocolate fondue.
Optional substitutions: Instead of caramel, try using dulce de leche sauce. Or try a different chocolate candy with this recipe, such as Snickers™ or Reese's™ Peanut Butter Cups.
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