Candy Bar Cake

This cake is always a favorite - super-easy, super delicious!  (And it actually tastes better the 2nd day!)

Candy Bar Cake 

1 chocolate cake mix (regular chocolate, devil's food, german chocolate, etc.)
1 can sweetened condensed milk
1 jar ice cream topping (caramel, butterscotch, or fudge)
1 8-oz tub Cool Whip
Candy bits (Heath/Skor, Butterfinger, etc.)

Bake cake as directed on box, in 9x13 pan.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with ice cream topping.
Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.

No comments:

Post a Comment

Related Posts with Thumbnails