Ingredients:
1 pkg. (18 1/4 oz.) chocolate cake mix
1 jar (17 oz.) butterscotch-caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
3 Heath candy bars (1.4 oz. each), chopped
Directions:
Prepare and bake cake according to package directions, using a greased 13x9 inch baking pan. Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
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