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Chocolate Caramel Cake Recipe

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This recipe for Chocolate Caramel Cake, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Mylander
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
German Chocolate Cake Mix
1 14 oz. can Sweetened Condensed Milk
1 16 to 17 oz. jar Caramel topping
1 8 oz. container Cool Whip Whipped Topping
1 8 oz. bag Toffee Chips

Directions:
Directions:
Heat oven to 350. Prepare and bake Cake per package for a 9x13 pan. Let cake cool for 15 min. then poke holes in top with handle of wooden spoon. Pour can of Sweetened Condensed Milk into holes. Pour jar of Caramel Topping into holes. Cover topping with Whipped Topping and Toffee Chips. Refrigerate for at least 2 hours.

Number Of Servings:
Number Of Servings:
10+

 

 

 

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