Gooey Chocolate Caramel Cake Recipe

  • 1 package 2 layer size German Chocolate cake mix
  • 1 can Sweetened Condensed Milk (14 ounce Can)
  • 1 jar caramel ice cream topping (12 to 12 1/4 oz 12 ounce jar)
  • 1 container frozen Cool Whip, thawed (6 ounce container)
  • 3 1/4 ounces Heath bars
Preheat oven to 350°. Grease and lightly flour 13x9x2 baking pan; set aside. Prepare cake mix according to package directions. Pour into prepared pan. Bake according to package directions. Cool in pan on wire rack. Using handle of wooden spoon, poke holes about 1" apart over top of cake. Pour sweetened condensed milk, then caramel topping over cake. Spread evenly with Cool Whip. Before serving, sprinkle with chopped Heath bars. Store cake in refrigerator.
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