Step 1: Bake a dark chocolate cake mix in a 13 x 9 pan ( I used Duncan Hines Butter Recipe Fudge Moist Deluxe) - Let it cool for at least 1/2 hour
Step 2: Poke holes all over cake about 1 inch apart
Step 3: Drizzle 1 can sweetened Condensed Milk
Step 4: Drizzle 1 jar caramel ice cream topping ( I used 3/4 bottle Smucker's Caramel Flavored Sundae Syrup - approx. 14 oz.)
Step 5: Cover and refrigerate at least 30 minutes
Step 6: Spread 1 12oz cool whip over cake
Step 7: Top with crushed heath bars (I used 6 1.4 oz size)
Refrigerate any leftovers
4oz. can diced green chilies (these are mild) 8oz. sharp cheddar cheese (grated) 8oz. Monterey jack cheese (grated) 1 lg can evaporated m...
1 pint whipping cream 1 c. granulated sugar 3/4 c. light corn syrup Pinch of salt 1 1/2 (10 oz. each) bags regular marshmallows, c...
found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/ Serves 8* Ingredients: 3 tablespoons unsalted butter, melted...
The Secret to Georgetown Cupcake's AND Vanilla Cream Cheese Frosting 3 1/4 cups all purpose flour 1 teaspoon salt 1...