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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Caramel Cake Recipe

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This recipe for Chocolate Caramel Cake is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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