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    Caramel Chocolate Cream Cake

    Source of Recipe


    List of Ingredients

    1 box German chocolate cake mix

    1 can sweetened condensed milk

    1 jar caramel sauce

    1 large container whipped topping

    2 chocolate-covered toffee bars (Heath or Skor are great) broken into small bits (you can find bags of Heath bits in


    the baking aisle)
    Heat oven to 350 degrees. Butter a 913 baking pan.
    Prepare cake mix as directed on box for 913 pan. When cake has cooled slightly, poke holes with fork all over cake. Drizzle sweetened condensed milk, then caramel sauce, evenly all over cake. Refrigerate cake. Before serving, frost cake with whipped topping. Sprinkle toffee bits evenly over cake.




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