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German Chocolate Crunch Cake Recipe

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This recipe for German Chocolate Crunch Cake is from The Mize & Marsalis Family & Friends , 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 small carton Cool Whip
1 jar caramel ice cream topping
1 can Eagle Brand Sweetened condensed milk
1 package toffee bits (you can also use 3 Heath candy bars chopped)
1 box German chocolate cake mix, baked according to box directions
Directions:
Directions:
After cake has baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the cake. Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the Cool Whip over this and spread. Generously sprinkle the toffee bits (or crushed Heath bar bits) over the top of Cool Whip. Leave in refrigerator at least 4 hours or overnight.

 

 

 

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