"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Irresistible Cake Recipe

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This recipe for Irresistible Cake, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Sullivan
Added: Wednesday, September 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package German chocolate cake mix
1 12oz jar carmel ice cream topping
1 14oz can Eagle Brand milk
1 8 or 12 oz container Cool Whip
3 Heath Bars or Butterfinger Bars, crushed

Directions:
Directions:
Mix cake according to package directions. Bake in a greased and floured 9x13 pan at 350 for 30-35 minutes. Remove from oven. Poke holes in the cake with a wooden spoon handle. Mix carmel and Eagle Brand milk together until well blended. Pour the mixture over cake. Let cake cool. Ice with Cool Whip. Sprinkle with crushed candy. Refrigerate. Serve cold.

Personal Notes:
Personal Notes:
I have made the cake and poured the mixture the night before and iced it the next day.

 

 

 

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