Monday, November 9, 2009

Heath Bar Cake

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

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