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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe is my family and friends very favorite dessert. I love making it because it is so simple.Ms. Jeanette Hoffman, Oshkosh, Wisconsin Ingredients:
1 package chocolate cake mix (regular size) |
1 jar (17 ounces) butterscotch-caramel ice cream topping |
1 carton (12 ounces) frozen whipped topping, thawed |
3 heath candy bars (1.4 ounces each), chopped |
Directions:
1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings.
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