Chocolate Mint Frosty

Ok, a few years ago I had a Starbucks gift card so when my sisters were in town, I took them to get these Chocolate Mint (no caffeine) smoothie things. Well, my sister found this recipe online and sent it to me. I must say, it tastes pretty much the same. Great to cool off in the hot summer heat. Enjoy!

Chocolate Mint Frosty

2 c. milk
ice cubes
1 c. frozen Cool Whip
1 sm. pkg. instant chocolate pudding
4 small York peppermint patties

Pour milk into large measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients. Cover and blend until smooth. Very tasty.

Toffee topped rich chocolate cake

1 box chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. 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. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

I tested this one out at home before trying it with guests and let me tell you....it is so beyond delicious. I've only had a couple of pieces and my husband ate the rest! IT IS YUMMY to the max!