I have a sweet tooth. Many people do.
That’s one of the reasons I wanted to share this SUPER-EASY recipe for my 8-layer cake with you.
The other reason I am sharing this is because I believe that
good great recipes should be shared!
This is NOT Just a Christmas Recipe!
You can make this recipe any time you want. It’s not just for Christmas!
WARNING: You will love this sweet treat!
The best part about this recipe is that it is SUPER EASY to make. Basically, all you do is simply layer your ingredients in the pan and then throw it in the oven and let the heat do the work!
How Much This Recipe Makes
This recipe will make two pans: one 8 x 13″ pan AND one 8 x 8″ pan.
If you want to make less, adjust the amounts accordingly.
I made a lot because I made this for Christmas 2015. You can see it below in the picture of my baking tray! (I had to do all the cooking for our Christmas dinner, as my mom fell and broke her arm. I even made homemade cabbage rolls for the first time. Get the recipe for THE BEST Cabbage Rolls EVER and try them. Then thank me later!)
Crust Ingredients for My Sweet 8-Layer Cake
2 ½ cups graham cracker crumbs
½ cup sugar
1 cup melted margarine or butter
Mix all ingredients together and press into the pans.
Directions for Assembling My Sweet 8-Layer Cake
Create the cake by sprinkling each of the following layers over the crust, IN THIS ORDER:
1.5 cups raw sunflower seeds
1.5 cups dessicated coconut
1.5 cups finely ground nuts (almonds or pecans are the best)
1 300-gram package butterscotch chips
1 300-gram package chocolate chips
about 80 glazed cherries (40 red, 40 green) OR cherry pieces
2 cans of sweetened condensed milk
NOTE: When pouring the sweetened condensed milk over the cake, start at one corner and then, very slowly, pour it in a straight line across the cake. When you get to the edge, move it downward and then pour it across the cake in the opposite direction. Repeat until the entire cake is covered!
Use the following diagram to help you understand this process:
Cooking the Sweet 8-Layer Cake
Cook at 350°F for 15 to 20 minutes. It’s done when the edges become golden and the cake starts pulling away from the pan.
Note that the cake will “set” over time, so it’s best to let it sit overnight before you cut it. (I know, who want to wait, right?!)
After you cut it, place the pieces in an airtight container so it does not get dried out.
You can freeze some of it, too, if you wish!
Share this Recipe for My Sweet 8-Layer Cake
I’d appreciate it if you would share this recipe with your friends.
I’m pretty sure they’ll thank you for it, too! 😉
Author: Lorraine Reguly
Lorraine Reguly, BA/BEd, is an author and an English teacher-turned-freelancer for hire who offers 4 different services on Wording Well: writing (including blogging and ghostwriting); editing; and mentoring. She also helps others become published authors! Check out her services and see what she can do for you to help you!