I made this cake recently for a function that we attended that shall remain unnamed (ok ok it was a CHURCH function! Shh…don’t tell ok!) It’s from the Point of Grace’s “Cooking with Grace” cookbook. It was really good – the only thing “I” would change is to melt the chocolate chips – I wasn’t crazy about that “crunch” in the middle of an ooey gooey cake mixture! But Brian really liked it that way….so it’s up to you!
18.5 oz German chocolate Cake mix – (I used a double fudge chocolate cake mix)
**You also want the ingredients on the back of the cake mix**
1 Cup Semi-Sweet Chocolate Chips
14 oz can sweetened condensed milk
1/2 cup caramel sundae topping (or the whole jar if you forget to read the instructions…like me lol)
12 oz frozen whipped topping, thawed (or 16 to finish up the carton lol)
3 Heath Bars, crushed (or just buy the already crushed up bag of heath bars located near the chocolate chips at your local grocery store)
1. Heat oven to 350
2. Grease and flour 9×13 pan (I didn’t flour it – I used the Pam spray with flour in it)
3. Prepare cake mix and directed on package, pour into prepared pan
4. after 10 minutes of baking, remove cake from oven and sprinkle with chocolate chips
5. return to oven and continue to bake until cake is done
6. while cake is still hot use the end of a wooden spoon to poke several holes in the top of the cake.
7. pour sweetened condensed milk over the cake.
8. Let cool completely
9. Top with caramel sauce, then whipped topping
10. sprinkle with candy pieces
Keep cake refrigerated. It gets better the next day! Enjoy!! Serves 12-15
I made this 2 days before we were going to eat it – and it was fantastic!!
Make it a GRATE Day!