"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Caramel Cake Recipe

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This recipe for Chocolate Caramel Cake, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kralman
Added: Monday, April 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box German Chocolate cake mix
1 jar Mrs. Richardson's Caramel Butterscotch topping
1 12 oz. tub of Cool Whip
3 Heath bars

Directions:
Directions:
Bake cake as directed. Cool for 10 minutes. Using a straw, poke holes about 1/2 inches apart, blowing out cake as you go. Pour the Mrs. Richardson's topping over cake (I heat in microwave for 20-30 seconds). Cool cake completely.
Crush Heath bars and stir into Cool Whip. Frost cake.
Cake is best when made the day before and should be stored in the refrigerator.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
One hour?
Personal Notes:
Personal Notes:
This cake is a hit everywhere I take it! Never any leftovers.

 

 

 

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