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German Chocolate Caramel Cake with Whipped Cream & Heath Frosting recipe

visitor recipeGerman chocolate cake without the coconutfrosting! It is a very rich and tasty alternative to traditionalGerman chocolate cake! Recipe submitted by Joanna Goode fromBloomington, IL.

Recipe: German ChocolateCaramel Cake with Whipped Cream & Heath Frosting

1 (18.25-ounce) package German chocolatecake mix
1 (8-ounce) jar or 1 cup caramel sauce
1 (8-ounce) container nondairy whipped topping
1 (6-ounce) package toffee bits

  • Bake German Chocolate cake according tothe directions on the package. Let the cake cool for about 15minutes.
  • Poke holes all over the cake with a fork.
  • Heat the caramel sauce in the microwavefor about 1 minute, or until pourable. Pour caramel sauce allover cake and let it seep into the holes. Put the cake in therefrigerator for 1/2 hour.
  • Remove cake from the fridge and spreadCool Whip over the top. Sprinkle with toffee bits.
  • Refrigerate until you are ready to serve.

    Makes 12 servings.


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