Wednesday, October 1, 2008

Caramel Cream Cake

This was also in my Budge Family Recipe Book. It was submitted by Valoy Smith, who is another great aunt. I think this cake is also called "Better Than Sex Cake," but I guess you can make your own decision. Ha ha! It was super easy and stayed super moist. Yum-Yum!

Caramel Cream Cake


1 package Super Moist German Chocolate Cake mix

1 c Carmel Ice Cream topping (I used sugar-free)

1 can sweetned condensed milk (fat-free)

5 Heath candy bars (I just bought a bag of pre-crushed bars in the baking section)

Cool Whip or 1/2 pint cream whipped


Make cake as directed on package in a 9 x 13 pan. Poke holes in the cake while it is warm. Mix the carmel topping and condensed milk and pour over the warm cake. Let cool. Crush the Heath candy bars and sprinkle 2/3 over the cake. Top with Cool Whip or whipped cream. Sprinkle the rest of the candy bars on top of cream. Refrigerate. Eat with a tall glass of milk!

P.S. Sorry about the spacing. My computer is spazzing!

1 comment:

Jennie said...

Ooh, I've had this cake before. It's way yummy. :) I'm excited to finally have the recipe.