Heath Bar Cake

Dessert | 0 comments

Shared By: Pat Rudolph

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 1 package chocolate cake mix and ingredients to make it
  • 16 oz bottle of caramel ice cream topping
  • 8 oz Cool Whip®
  • 3-4 Health Bars®, crushed

Directions:

  • Bake a chocolate cake mix that is gluten-free per instructions on box.
  • Upon taking from the oven, punch holes in it.
  • Note:  have baked in a 9/13” pan.  Can use a wooden fork to do this—I do not have this so last time think I used a nut pick turned upside down.  –make the holes all over cake.
  • Then, pour a 16 oz. bottle of caramel ice cream topping over top evenly ( I use squeeze bottle of Smucker’s® even though is a 20 oz. then I just guess at 16 oz.).  LET COOL THOROUGHLY.
  • Then spread 8oz. of cool whip® over top.
  • Sprinkle 3-4 normal sized heath bars that have been crushed over the top. (I use the heath bar crunch that comes in a pkg. in baking section of store.)
  •   REFRIGERATE

 

Note:  PAMELA’S CHOCOLATE CAKE MIX IS WHAT I USUALLY USE AND IS BETTER THAN USING A REGULAR CAKE MIX!

 

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