Tuesday, June 30, 2009

Caramel Fudge Cake Recipe

Caramel Fudge Cake

Serves: 16-20

This is the perfect cake to take to church suppers or family celebrations. Just bake it in a sheet cake pan with a plastic cover and transport it in cooler. Yummy!

1 (18.25-ounce) box German Chocolate Cake Mix (plus additional ingredients listed on package)
1 (12.35-ounce) bottle caramel, butterscotch or butterscotch-fudge sauce
3 cups lightly sweetened whipped cream or Cool Whip
1 cup crushed Heath bars or Heath Bits'O Brickle toffee bits

Prepare cake mix in a 13-by-9-inch pan according to package directions. Remove from oven and while hot, poke holes all over with the handle of a wooden spoon. Pour sauce over surface of cake, making sure sauce gets into the holes. Cool and refrigerate. When cold, spread whipped cream or Cool Whip over the surface and sprinkle with crushed Heath Bars. Keep refrigerated until serving.

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