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1-Dish Dulce de Leche Double Chocolate Dessert

Find dulce de leche in the Hispanic section of most large grocery stores.

1-Dish Dulce de Leche Double Chocolate Dessert

1-Dish Dulce de Leche Double Chocolate Dessert

Yield

9 servings

Prep Time

0:20

Bake Time

45 to 50 minutes

Yield

9 servings

Prep Time

0:20

Bake Time

45 to 50 minutes

  • Yield

    9 servings

  • Prep Time

    0:20

  • Bake Time

    45 to 50 minutes

Ingredients

  • BATTER:
  • 1-1/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons ground cinnamon
  • 1/4 to 1/2 teaspoon chipotle chile
  • 6 tablespoons butter, melted
  • 1/2 cup very warm milk (120° to 130°F)
  • 1 egg, slightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated orange peel
  • Topping:
  • 1 can (13.5 ounces) dulce de leche OR caramel topping
  • 4 ounces semi-sweet chocolate, chopped
  • 2 tablespoons brown sugar
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons cold butter

Directions

  1. MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish.
  2. TOP batter with dollops of dulce de leche. Sprinkle with chocolate, brown sugar and walnuts. Cut butter into small bits and scatter on top of walnuts.
  3. BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 40 to 45 minutes or until done.
  4. Recipe Notes:
  5. If desired, batter may be mixed in a separate bowl. Proceed as directed above.
  6. To toast walnuts, place in a single layer in a shallow pan. Bake at 350°F for 5 to 7 minutes. Watch closely to prevent burning.
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1-Dish Dulce de Leche Double Chocolate Dessert

  • Yield: 9 servings
  • Prep Time: 0:20
  • Bake Time: 45 to 50 minutes

Ingredients

  • BATTER:
  • 1-1/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons ground cinnamon
  • 1/4 to 1/2 teaspoon chipotle chile
  • 6 tablespoons butter melted
  • 1/2 cup very warm milk (120° to 130°F)
  • 1 egg slightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons freshly grated orange peel
  • Topping:
  • 1 can (13.5 ounces) dulce de leche OR caramel topping
  • 4 ounces semi-sweet chocolate chopped
  • 2 tablespoons brown sugar
  • 1/2 cup chopped walnuts toasted
  • 2 tablespoons cold butter

Directions

  • MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish.
  • TOP batter with dollops of dulce de leche. Sprinkle with chocolate, brown sugar and walnuts. Cut butter into small bits and scatter on top of walnuts.
  • BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 40 to 45 minutes or until done.
  • Recipe Notes:
  • If desired, batter may be mixed in a separate bowl. Proceed as directed above.
  • To toast walnuts, place in a single layer in a shallow pan. Bake at 350°F for 5 to 7 minutes. Watch closely to prevent burning.