Candy Bar Cake (aka Dave's Birthday Cake)
1 pkg. German Chocolate cake mix
14 0z. can sweetened condensed milk (optional)(I don't use it.)
16-17 oz. jar of caramel, butterscotch, or fudge topping (I've only tried the caramel)
8 oz. cool whip, thawed
8 oz. toffee chips or bits (optional)(I've done it without, but yummy with them.)
Heat oven to 350. Make and bake cake as directed on package for 9"x13" pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. If desired, drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until well chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
The cake tastes better the next day when all the caramel makes the cake super moist. Enjoy!
3 comments:
Ok, now I just want to make the cake!!! Not nice I tell you. LOL. I will have to add this recipe to my stash. It sounds really good!!!!
MMMMMMMMM!!!!!! Thank you!
yummmmy! Try it with the s.c. milk at least once though and see what you think! You're totally right- it's way better the next day. That is my kind of birthday tradition.
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