Monday, May 11, 2009
German Chocolate Heath Bar Cake
1 box of German Chocolate Cake Mix
1 14 oz. can of sweetened condensed milk
1 16 oz. jar of caramel ice cream topping
1 8 oz. Cool Whip
1 Heath Bar (crushed)
Bake the cake as directed on the package for a 9 x 13 pan. Let cool for 15 minutes and poke the top of the warm cake every ½ inch with handle of a wooden spoon. Drizzle condensed milk evenly over the top of the cake and let stand until absorbed into the cake. Drizzle with caramel topping.
Cover and refrigerate for two hours.
Spread with Cool Whip and sprinkle with Heat Bar chips (and/or chocolate chips). Store in the refrigerator until ready to serve.