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
- 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.
- Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping.
- Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip.
- Chill several hours or overnight.
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