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“German Chocolate, Caramel, and Whipped Cream”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) box German chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can Eagle Brand Condensed Milk
  • 1 (8 ounce) jar caramel ice cream topping
  • 4 Skor candy bars (Frozen)
  • 1 large Cool Whip (12 ounces)

Directions

  1. Bake cake as directed on box in 9x13 baking dish.
  2. While still hot, use end of wooden spoon to poke many holes in cake.
  3. Pour cream and caramel on top of hot cake.
  4. Chill cake until really cold.
  5. Break Skor® candy bars til crumbled.
  6. Cover entire cake with Cool Whip®.
  7. Sprinkle crumbled Skor® candy bars over whipped cream.
  8. Cover until ready to serve. Keep refrigerated.
  9. Serve cold.

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