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Chocolate Caramel Euphoria Cake Recipe

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This recipe for Chocolate Caramel Euphoria Cake is from The Chapman Family Cookbook , 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 (18.25 oz) pkg. devil's food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped.
1 (8 oz) cool whip
Directions:
Directions:
Bake cake according to pkg. directions for a 9x13 pan. cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks and swirls of caramel topping if desired. Refrigerate and serve right from the pan.

 

 

 

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