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Butterscotch Caramel Chocolate Cake


1 pkg. German chocolate cake mix
1 jar butterscotch-caramel ice cream topping
8 Heath bars, crushed
1-12 oz. container extra creamy Cool Whip

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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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