This is a print preview of "Caramel Chocolate Cake" recipe.

Caramel Chocolate Cake Recipe
by CookEatShare Cookbook

Caramel Chocolate Cake
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  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

  1. 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.