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Chocolate Caramel Cake




Source of Recipe


Kathy


List of Ingredients




Chocolate Caramel Cake


1 (18.25 ounce) box chocolate or chocolate fudge cake mix
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) jar Mrs. Richardson's butterscotch/caramel topping
1 (12 ounce) container Cool Whip
4 Heath bars, broken into small pieces

Recipe






Bake cake per package directions using a 9 x 13-inch baking pan. Let cake cool for 5 to 10 minutes after removing from oven.

Punch many holes in top of cake, using the end of a wooden spoon or other kitchen utensil to get 1/2-inch diameter holes.

Pour entire can of sweetened condensed milk over holes in top of cake. Let cool for 5 to 10 more minutes.

Pour butterscotch/caramel topping over top and spread it. Let cake cool completely.

When cake is cool, spread Cool Whip over top of cake. Sprinkle Heath bar pieces over Cool Whip. Chill until serving time. Enjoy.