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    Heath Bar Cake

    Source of Recipe

    Carol Pardee (my mother)

    Recipe Introduction

    Another one from my mom. This was my requested cake every year for my birthday, and is now my eldest son's favorite cake - the one that he requests for his birthday every year! :)

    List of Ingredients

    1 package chocolate (w/out pudding) cake mix
    1 standard can of sweetened condensed milk (regular, low-fat, fat-free)
    1 jar butterscotch OR caramel ice cream topping (regular or fat-free)
    1 8 ounce container whipped topping (regular, low-fat, fat-free)
    Heath chips, or heath bars, broken into pieces


    Prepare cake mix according to directions on box, either standard recipe or make low-fat version. As soon as you take it out of the oven, (LEAVE IT IN THE PAN!) poke the cake with the (round) handle of a wooden spoon at -1 inch intervals. Pour the sweetened condensed milk and ice cream topping over the top of the still warm cake immediately. Let cool completely, refrigerate until cold. Immediately before serving, spread with whipped topping and then sprinkle with heath chips. Store covered in refrigerator.

    Notes: I've used different forms of chocolate cake mixes (such as devil's food or german chocolate) and they all work well. I always use the can of condensed milk but vary the other things ... I've used peanut butter/caramel ice cream topping instead and put peanut butter chips and peanuts over the top ... yummy! and used cherry pie filling instead of the ice cream topping and then put shaved chocolate over the top ... you can create all sorts of wonderful variations on this cake! I've even made a creamsicle cake with orange cake mix and marmalade (heat so it will melt and pour) that was quite good. Get creative!




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