 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
Caramel toping adds moisture and yummy butterscotch flavor to this cake,topped with crunchy toffee candy. Came from a magazine,can't remember which. Ingredients:
1 pkg (18-1/4 oz) chocolate cake mix |
1 jar (17 oz.) butterscotch-caramel ice cream topping |
1 carton (12 oz) frozen whipped topping,thawed |
3 heath candy bars (1.4 oz ea),chopped |
Directions:
1. Prepare and bake cake according to pakg. directions using a greased 13x9 baking pan. Cool on wire rack.
2. Using handle of wooden spoon,pole holes in cake. Pour 3/4c caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping
3. Sprinkle with candy. Refrigerate at least 2 hours before serving.
|
|