Thursday, March 11, 2010

Chocolate Caramel Cake

Quick. Easy. Satisfying.

Chocolate Caramel Cake:

Prepare a chocolate cake mix (I prefer the milk chocolate one) as instructed on box and bake in a 13 x 9 inch cake pan.

When cooled, poke holes all over & pour hot caramel sauce over top. Let set & cool.

Spread thawed cool whip on top and the garnish with chopped heath bar. Print Friendly and PDF Pin It

1 comment:

Conethia and Jim Bob said...

We use butterfinger bars. They are a little easier to eat, not as crunchy/hard.