“I like crazy, childlike candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.” - Ron Ben-Israel
CARAMEL CAKE
1 Box German Chocolate Cake Mix
1 Can Sweetened Condensed Milk
1 (14 oz.) Jar Caramel Topping
1 (14 oz.) container of Cool Whip
2 (1.4 oz.) Score Bar or Heath Bar
Bake cake as directed on the box using a 13 x 9 inch pan. When cake is cool, poke holes all over the cake using a fork. Pour condensed milk and caramel topping over the cake. Break candy bars into small pieces. Spread Cool Whip over the entire cake. Sprinkle candy over the Cool Whip. Refrigerate for at least 2 hours before serving - preferably overnight.
NOTE: My daughter and made this using the Texas Sheet Cake recipe, in a
9 x 13, with gluten free flour, and Cool Whip spray. It turned out delicious.
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