Candy Bar Cake
Yield: one 9x13 inch cake Additional Time: 3 hours Total Time: 3 hours
Ingredients
1 package German Chocolate Cake Mix, 15.25 oz
7 oz sweetened condensed milk
4 oz caramel topping
10 mini twix bars
10 mini milkyway bars
10 mini three musketeers bars
1 container cool whip, 8 oz
1 package softened cream cheese, 8 oz
Chocolate drizzle, to top
Instructions
Preheat the oven according to the temperature on the back on the package.
Prepare the cake mix as directed on the back of the package, making sure to
grease the 9x13 inch pan.
While the cake is baking, mix together the sweetened condensed milk and
caramel topping. Set aside.
Also chop the mini candy bars into small pieces. Set aside.
Remove the cake from the oven once it's done baking. While the cake is still
hot, poke holes all over the cake with a straw.
Pour the condensed milk/caramel mixture on top of the cake.
Sprinkle half of the chopped candy bars on top, slightly pressing them into
the cake with your fingers or straw. Cover and refrigerate for 2-3 hours.
After it's chilled, mix the cool whip and cream cheese together and spread
the mixture evenly over the cake.
Top the cake with the rest of the chopped candy bars.
Keep refrigerated. Drizzle with chocolate sauce before serving if desired.
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Yield: one 9x13 inch cake Additional Time: 3 hours Total Time: 3 hours
Ingredients
1 package German Chocolate Cake Mix, 15.25 oz
7 oz sweetened condensed milk
4 oz caramel topping
10 mini twix bars
10 mini milkyway bars
10 mini three musketeers bars
1 container cool whip, 8 oz
1 package softened cream cheese, 8 oz
Chocolate drizzle, to top
Instructions
Preheat the oven according to the temperature on the back on the package.
Prepare the cake mix as directed on the back of the package, making sure to
grease the 9x13 inch pan.
While the cake is baking, mix together the sweetened condensed milk and
caramel topping. Set aside.
Also chop the mini candy bars into small pieces. Set aside.
Remove the cake from the oven once it's done baking. While the cake is still
hot, poke holes all over the cake with a straw.
Pour the condensed milk/caramel mixture on top of the cake.
Sprinkle half of the chopped candy bars on top, slightly pressing them into
the cake with your fingers or straw. Cover and refrigerate for 2-3 hours.
After it's chilled, mix the cool whip and cream cheese together and spread
the mixture evenly over the cake.
Top the cake with the rest of the chopped candy bars.
Keep refrigerated. Drizzle with chocolate sauce before serving if desired.
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