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    German Chocolate Caramel Cake


    Source of Recipe


    Aunt Saunny

    1 German Chocolate Cake mix plus ingredients specified on the box

    1 tub of whipped topping

    1 jar of caramel topping

    1 small can of sweetened condensed milk

    1 bag of Heath candy bars

    Bake cake in two round cake pans, following instructions on the box. When done, let cool briefly. Remove one layer from its pan and place on a cake platter. Poke holes in it with a toothpick or fork, and pour enough milk over it to moisten. Also spread a thin layer of caramel sauce over it. Place the second layer of cake on top of the first, poke holes in it, and pour milk and caramel over the top. Place in refrigerator to cool for 30 minutes. When cool, ice the cake with a thin layer of whipped topping (to catch any crumbs), then again with a thicker layer. Drizzle caramel decoratively over the cake. Sprinkle crushed candy bars all over the top of the cake, and return it to the refrigerator overnight. Enjoy.




 

 

 

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