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1 German Chocolate cake mix 1 small jar Caramel Ice Cream Topping 1 - 8 or 9 oz. Cool Whip 1 regular size Heath bar or about 6 miniature ones Bake german chocolate cake according to directions on box. Bake in 9 x 13 inch pan. Cool completely. Make small slits all over cake with a butter knife. Pour caramel ice cream topping on cake. Spread cool whip on top of caramel. Crush up heath bars until fine and sprinkle on top. Refrigerate. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |