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home > recipes > cakes > butterscotch-caramel chocolate cake
from New Jersey, USA Butterscotch-Caramel Chocolate Cake Ingredients: 1 pkg. German chocolate cake mix 1 jar butterscotch-caramel ice cream topping 8 Heath bars, crushed 1-12 oz. container extra creamy Cool Whip Directions: Bake cake following baking directions for a 9x12 pan. Cool slightly. Then, using a fork, pierce cake over entire surface. Pour butterscotch-caramel topping over the cake. Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible. Makes 16-24 servings.

Butterscotch-Caramel Chocolate Cake


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keyword: butterscotch
keyword: caramel
keyword: chocolate
ethnicity: english
recipes for cakes
recipes by addy
Email Address:
(posted January 23, 1999)

from New Jersey, USA

Butterscotch-Caramel Chocolate Cake

Ingredients:
1 pkg. German
chocolate cake mix
1 jar
butterscotch-
caramel ice cream topping
8 Heath bars, crushed
1-12 oz. container extra
creamy Cool Whip

Directions:
Bake cake following baking directions for a 9x12 pan.
Cool slightly. Then, using a fork, pierce
cake over entire surface.
Pour
butterscotch-
caramel topping over the cake.
Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool
Whip over the cake and sprinkle with remaining Heath bars. Refrigerate
overnight, if possible. Makes 16-24 servings.



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