Heath Bar Cake
1 box German Chocolate cake
1 bottle Mrs. Richardson’s Butterscotch Caramel
Ice cream topping
1 can Sweetened Condensed Milk(14 oz.)
1 large tub-Cool Whip
2-3 Heath or Skor bars (frozen)
Make cake according to box directions and bake in a 9x13 pan.
While cake is hot from the oven, poke holes in cake with a wooden spoon handle.
Combine topping and milk together and pour over cake while the cake is hot.
Let cool and put it in the refrigerator.
Before serving, frost with Cool Whip, break Heath bars into pieces and sprinkle on top.
Friday, March 14, 2008
Heath Bar Cake
Posted by Julie at 3:12 PM
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1 comments:
Oooooohhhhh...I need my chocolate fix now! This is a dangerous cake to make because I end up eating most of it, one fork-full at a time out of the fridge. It doesn't take long!
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