A German Chocolate cake with caramel, whip cream and candy toffee bits. It's like eating a candy bar for dessert. Quick and easy to make; stays good for a couple of days in the refrigerator.
1 Box German Chocolate cake mix, baked
1 Can Eagle brand sweetened condensed milk
1 Jar Caramel ice cream topping
1 Small carton Cool Whip
1 package Toffee bits or 3 Heath candy bars chopped
Oven Temp ~ per package
Baking Time ~ per package
Pan Type ~ 9 x 13 inch pan
After German chocolate cake has baked, cool slightly. With a wooden spoon, poke a generous amount of holes into the cake. Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over cake and spread. Generously sprinkle the toffee bits (or crushed Heath bar bits) over the top of cool whip. Leave German Chocolate Crunch cake in refrigerator at least 4 hours or overnight.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!