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Categories:Viewed: 140 - Published at: 4 years ago
Ingredients
- 18 1/2 oz. pkg. German chocolate cake mix
- 14 oz. can sweetened condensed milk
- 21 oz. jar Mrs. Richardson's butterscotch caramel fudge
- 16 oz. container Cool Whip, thawed
- 3 Heath bars, crushed
Method
- Preheat oven to 350°.
- Grease and flour 13 x 9 x 2-inch pan. Prepare and bake cake mix as directed on package.
- When cake is still warm, but not hot, poke holes in cake about 1 inch apart with handle of wooden spoon.
- Pour sweetened condensed milk over cake, then pour butterscotch caramel fudge over cake.
- Refrigerate for 1 hour.
- Top with Cool Whip and crushed candy bars.
- Keep refrigerated.
