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Chocolate-Caramel Cake Recipe

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

Contributor:  
Contributor:  
Jessica Parker
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker Chocolate Cake Mix
Ingredients on the back of the box to prepare cake
1 jar of Smuckers Caramel Ice Cream topping (12.25 oz)
1 tub of Cool Whip

Directions:
Directions:
Prepare cake as directed on box. After the cake is finished baking, and is still warm, poke holes randomly in the cake using the handle of a wooden spoon. Poor warm caramel (remove lid, and microwave jar about 10 seconds to soften) all over the cake. Cool completely. Add the Cool Whip as icing to the cake. Serve chilled.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
Experiment. You can use this recipe and try different cake flavors and ice cream toppings. For Example: Butter Recipe Chocolate Cake with the Strawberry Ice Cream Topping, or Yellow Cake with Hot Fudge Ice Cream Topping. All kinds of options.

 

 

 

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