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    Butterscotch Caramel Chocolate Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 pkg. German chocolate cake mix
    1 jar butterscotch-caramel ice cream topping
    8 Heath bars, crushed
    1-12 oz. container extra creamy Cool Whip

    Recipe



    Bake cake following baking directions for a 9x12 pan. Cool slightly. Then, using a fork, pierce cake over entire surface. Pour butterscotch-caramel topping over the cake. Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible.

    Makes 16-24 servings.
 

 

 

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