1/2 cup butter, softened
2 1/4 cups all-purpose flour
1 teaspoon salt
1 (20 ounce) can sweetened condensed milk
1 cup rolled oats
1/2 teaspoon baking soda
1/2 cup miniature semisweet chocolate chips
1 (16 ounce) container frozen whipped topping, thawed (see note)
1 (16 ounce) container refrigerated buttermilk baking cupcakes (see note)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and flour. Stir in the salt and sweetened condensed milk. Stir in the oats, baking soda and chocolate chips. Stir just until a sticky dough has formed. Press into bottom of a 9 inch spring form or other 9 inch springform pan.
Bake for 18 to 25 minutes in the preheated oven. Cool 10 minutes before removing from the pan.
In a large bowl, stir together the buttermilk, baking cupcakes and chocolate mixture. Spread over the cooled cake and let stand 10 minutes before cutting.
Using olive oil instead of canola did make a big difference - big scatter when vegetarian - but still beat the bleu cheese & cream. Can flash smoke soy sauce - vindicating the idea! Aphrodite Philips 5.0 Since I am vegan, I ended up tweaking the recipe to use ground cardamom powder. I was miserable! Trying to thicken the recipe outside the fridge, took forever to whip. Material for between 2 and 4 parties. Thank you for the recipe! Healing Touch Spa 1.0 This is the first time vegan cheese has ever made it into a meal. Kinda bland, and dry, which is what you would expect when you use processed cheese. However, after reading the recipes, this promises to be better than the first time I had.
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