Heath Bar Cake by Amrita Banerjee

The Heath Bar adds a nice crunchy topping in the gooey, caramel cake and makes it irresistible. This recipe was given to me by Amrita Banerjee, a Medical Coder by profession.

Ingredients:

  • German chocolate cake mix: 1 box

  • Caramel topping: 12 ounce

  • Condensed milk: 10 ounce

  • Cool whip: 1 1g can

  • Heath bars: 6

Method:

  • Cook the cake in a 13x 9 pan, and follow the direction on the box.

  • When done, poke holes in the hot cake with a wooden spoon.

  • Mix together condensed milk and topping and pour over the hot cake.

  • Let the cake cool  down completely.

  • Cover the cooled down cake with Cool Whip.

  • Crush the heath bars and spread it over the cake.

  • Refrigerate until  it is ready to serve