Caramel Cake Topping - Kings Cookery

Ingredients

1 chocolate cake, 9" X 13", *see Note

14 ounce cans sweetened condensed milk

3/4 cup butterscotch caramel fudge topping, *see Note

8 oz Cool Whip®

3 Heath bars, chopped

Directions

After cake has cooled, POKE holes all over cake with end of a wooden spoon.

SPREAD condensed milk and fudge topping over cake so that holes get filled with mixture.

REFRIGERATE overnight (or until thoroughly chilled).

Before serving, TOP with Cool Whip; SPRINKLE on Heath bar chunks.

1. Use a favorite chocolate cake recipe (or, heaven forbid, a chocolate cake mix) 2. Original recipe calls for "Mrs. Richardson's" brand fudge topping. Recipe also calls for "1/2 jar", which is currently assumed to be about 6 ounces, or 3/4 cup.

By Sue Wilson, thru Sandy Walter

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 1204 Calories; 35g Fat (25.5% calories from fat); 28g Protein; 199g Carbohydrate; 0g Dietary Fiber; 121mg Cholesterol; 458mg Sodium. Exchanges: 7 Fat; 13 Other Carbohydrates.