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Chocolate - Carmel Cake Recipe

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This recipe for Chocolate - Carmel Cake, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Dowd
Added: Friday, January 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chocolate cake, baked and cooled in a 13 x 9 pan
1 can sweet milk
1 jar of Mrs. Richardson's carmel (found in ice cream toppings aisle)
3-4 Heath bars
1 large container of Cool Whip

Directions:
Directions:
After cooling baked cake, use the end of the handle of a wooden spoon to poke holes in the cake. (This is so the carmel soakes into the cake so do an many holes as you'd like!).
Pour the can of sweet milk over the cake.
Heat the carmel in the microwave for 30 seconds and pour over the cake.

Refrigerate.
When ready to serve, spread Cool Whip over the top of the cake, break 3-4 Heath bars into pieces and sprinkle over the top.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is a great surprise chocolate cake when you bit into it.

 

 

 

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