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Chocolate Caramel Toffee Cake Recipe

   
 

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     Chocolate Caramel Toffee Cake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   12-14 servings
Preptime   1 hour
Ingredients
1 German Chocolate cake mix-mix and bake in 9x13 pan as directed.
1 can sweetened condensed milk
1 jar Martha Richardson caramel butterscotch ice cream topping
1 cup Heath Bits
1 large Cool-Whip
 
Instructions
Prepare cake mix according to directions on box. Bake in a 9x13 pan. Remove from pven when done and poke holes in cake.I use a straw. Pour entire can of sweetened condensed milk over cake and then the ice cream topping.Sprinkle with half of the heath bits.Refrigerate till cool.Cover with Cool Whip and remaining heath bits.Keep refrigerated.
Serving Suggestions
Very rich-very easy- everyone loves this.Even better next day.


Originally Submitted 5/8/2012





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