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Cake, Better Than Anything

Source of Recipe

Unknown


Recipe Introduction

Nutrition information per 1/24 serving: Calories 277, Fat 11 grams Diabetic exchanges per serving: 1 bread/starch exchange, 2 other carb exchange, & 2 fat exchange

List of Ingredients

1 (18 1/4-oz) pkg German chocolate cake mix
3 eggs
1/3 Cup oil
1 1/4 Cup water
1 (14-oz) can sweetened condensed milk, such as Eagle brand (not evaporated milk)
1 (17-oz) jar butterscotch or caramel topping
1 (8-oz) tub frozen whipped topping, thawed
3 (1.4-oz) Heath candy bars, or about 4 oz bag Heath chips


Recipe

Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. In the large bowl of an electric mixer, combine the cake mix, eggs, oil & water. Beat 1 minute at low speed, scrape down bowl and beaters, then beat 3 minutes at medium speed. Spread evenly into pan.
Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove from oven & set on rack. While the cake is still warm, use the wrong end of a wooden spoon to poke holes all over the cake (about an inch apart) almost to the bottom.

Allow it to cool for 10 or 15 minutes, then slowly drizzle the sweetened condensed milk into the holes. Don't worry if some of it goes on top of the cake & don't worry if the holes never fill up; make several trips around the cake, drizzling until the can is empty.
Pour and spoon the butterscotch topping on top and spread it to cover the cake completely. Some of it will sink into the holes; no problem. Let stand or chill until it is fully cool. Cover the butterscotch evenly with the thawed whipped topping. Crush candy bars and sprinkle over all.
Chill thoroughly, that way the cake will stay cool and won't be quite as messy as it would be if it were completely warm.