Butterscotch-Caramel Chocolate Cake
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A rich, easy dessert for a crowd from Alice Karns, DLM’s
food demonstrator.
Ingredients:
- 1 pkg. German chocolate cake mix
- 1 jar butterscotch-caramel ice cream topping
- 6 Heath bars, crushed
- 1-12 oz. container extra creamy Cool Whip
Directions:
Bake cake following baking directions for a 9x12 pan. Cool slightly, then,
using a fork, pierce cake over entire surface. Pour butterscotch-caramel topping
over the cake.
Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip
over the cake and sprinkle with remaining Heath bars. Refrigerate overnight,
if possible.
Makes 16-24 servings
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