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vendredi 2 septembre 2016

Ecstasy Cake



THE INGREDIENTS
  • 1 box Dark Chocolate Fudge cake
  • 1 jar caramel ice cream topping
  • 1 can sweetened condensed milk
  • 1 (8oz.) Heath milk chocolate toffee bits
  • 1 large tub Cool Whip


DIRECTIONS

  1. Prepare and cook cake as directed on the box in a 9x13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. 
  2. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. 
  3. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. 
  4. Chill several hours or overnight.

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