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From Dave Wresinki
Here's a recipe that is OFTEN
requested by family and friends for a cake that I've been making for
about 20 years
German Chocolate Cake mix
1 can sweetened condensed milk
1 jar (12-14 oz) of butterscotch
caramel syrup (or some comparable
flavored ice cream topping)
1 large container of Cool Whip
Broken Heath candy bars, or butter
brickle bits (can sometimes be found in the candy section.
Bake the cake according to package
directions in a 9x13 pan.
When cake is done, poke holes,
about 2 inches apart, all over the top of the cake. Pour the
syrup/topping and sweetened condensed milk into the holes ... ALL OF
IT ... you'll just have to keep going back and forth as it soaks
into the cake ... it'll get nice and gooey! YUMMMM!
HINT: Put into condiment
dispensers (like for ketchup/mustard, etc., and warm it in the
microwave. They are thick and hard to pour otherwise, and this makes
it soooo much easier to pour and control! It's also okay ... I do it
... to mix them before pouring into the cake)
Place cake in refrigerator for
about 1-2 hours to cool, or overnight. When it's cold, spread the
cool whip over it, and the sprinkle the candy bits (this is optional
and doesn't take away from the taste of the cake ... but they do
make it look "prettier")
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