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Caramel Chocolate Cream Cake




Source of Recipe


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List of Ingredients





1 box German chocolate cake mix

1 can sweetened condensed milk

1 jar caramel sauce

1 large container whipped topping

2 chocolate-covered toffee bars (Heath or Skor are great) broken into small bits (you can find bags of Heath bits in

Recipe



the baking aisle)
Heat oven to 350 degrees. Butter a 9×13 baking pan.
Prepare cake mix as directed on box for 9×13 pan. When cake has cooled slightly, poke holes with fork all over cake. Drizzle sweetened condensed milk, then caramel sauce, evenly all over cake. Refrigerate cake. Before serving, frost cake with whipped topping. Sprinkle toffee bits evenly over cake.