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:
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German chocolate cake mix: 1 box
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Caramel topping: 12 ounce
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Condensed milk: 10 ounce
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Cool whip: 1 1g can
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Heath bars: 6
Method:
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Cook the cake in a 13x 9 pan, and follow the direction on the box.
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When done, poke holes in the hot cake with a wooden spoon.
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Mix together condensed milk and topping and pour over the hot cake.
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Let the cake cool down completely.
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Cover the cooled down cake with Cool Whip.
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Crush the heath bars and spread it over the cake.
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Refrigerate until it is ready to serve