Dee Posted February 4, 2003 Share Posted February 4, 2003 Caramel Toffee Crunch Cake 1 package German chocolate cake mix 1 can (14 oz) sweetened condensed milk 1 jar (17 oz) caramel topping 8 oz whipped topping 1 package (6 oz) Heath Bits toffee chips Heat oven to 350°. Prepare and bake cake mix in 13 x 9 pan as directed on package. Cool 15 minutes. Poke top of warm cake every half-inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Sprinkle half the toffee chips over the cake. Cover and refrigerate about 2 hours or until well chilled. Spread whipped topping over top; sprinkle with remaining toffee chips. Cover and refrigerate any left over cake. Quote Link to comment
mrszouave Posted February 4, 2003 Share Posted February 4, 2003 OOOOOooooooooooooooooh MY!!!! Quote Link to comment
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