Monday, December 21, 2009

Heath Bar Cake

Here is another recipe I found while waiting in the doctor's office. It is moist, rich and delicious. I found that the longer it sat in the refrigerator, the better it was. So when you make this, be sure to make it at least a couple of days before you serve it.

Heath Bar Cake

1 German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container of Cool Whip
1 bag Heath chocolate toffee bits (you can use 6 Heath or Skor bars, crushed)

Prepare and bake cake according to directions in a 9 x 13 pan. After removing from the oven, poke holes all over cake with a fork. Pour condensed milk over the holes and pour caramel topping over holes. Let stand until the cake cools. Cover with Cool Whip and sprinkle chocolate Heath bits on top. Put in refrigerator and chill.

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