Chocolate Caramel Poke and Pour Cake

Chocolate Caramel Poke and Pour Cake



1 chocolate cake mix

1 can Eagle Sweetened condensed Milk

16 oz jar butterscotch/caramel topping

12 oz cool whip

3 Heath bars



Bake a chocolate or German chocolate cake per pkg. directions. Use a 79 x 13 pan. Let cake cool 5-10 minutes after removing from oven.



Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2″ diameter holes. Open can of sweetened condensed milk. Pour over holes in cake top.



Let cool 5-10 more minutes. Pour 1 16 0z jar of Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake.



Take 3 Heath bars broken into pieces and sprinkle over cool whip.







jackie austin




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