Chocolate Caramel Poke and Pour Cake
1 chocolate cake mix
1 can Eagle Sweetened condensed Milk
16 oz jar Mrs. Richardson’s butterscotch/caramel topping
12 oz cool whip
3 Heath bars
Bake a chocolate or German chocolate cake per pkg. directions.
Use a 79 x 13 pan. Let cake cool 5-10 minutes after removing from oven. Punch lots of holes in top of cake. Use end of wooden spoon or other kitchen utensil to get 1/2″ diameter holes. Open can of sweetened condensed milk. Pour over holes in cake top.
Let cool 5-10 more minutes. Pour 1 16 0z jar of Mrs. Richardson’s Butterscotch/caramel topping and spread it all over top. Let cake cool completely. When cake is cool spread Cool Whip over top of cake.
Take 3 Heath bars broken into pieces and sprinkle over cool whip.
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