Caramel Chocolate Cake Recipe
Servings: 8
Ingredients
- German chocolate cake mix
- 1 jar Smucker's caramel topping
- 1 can Eagle brand sweetened condensed lowfat milk
- Cold Whip
- 3 Heath bars
Directions
- Bake German chocolate cake mix as directed on box in greased and lightly floured 13 x 9 pan. When hot out of oven, poke holes in top of cake with handle of wooden spoon. Pour jar of caramel topping on cake and can of sweetened condensed lowfat milk. Keep in refrigerator for 8 hrs or possibly overnight. Cover with aluminum foil. When ready to serve, spread with Cool Whip and sprinkle with 3 Heath bars, you have crushed and serve.Very rich, serves a lot of people. If taking somewhere, take without Cool Whip and frost when you are ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 61 | 23% |
| Total Fat 6.96g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 120mg | 5% |
| Potassium 274mg | 8% |
| Total Carbs 46.24g | 12% |
| Dietary Fiber 0.1g | 0% |
| Sugars 42.82g | 29% |
| Protein 5.86g | 9% |
