Ingredients:
1 box of chocolate cake mix (any brad will do, I used Duncan Hines)
½ small can sweetened condensed milk (1 can is 14 oz, so use about 7 oz)
1 jar of caramel ice cream topping (I used Smuckers caramel syrup)
1 8 oz container cool whip (whipped topping)
½ cup chopped pecans
½ cup toffee bits (I used Skor bits)
INSTRUCTIONS
Bake the cake according to the instructions on the box. Note you will need additional ingredients, for example, eggs, water/milk, oil to make the cake.
Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
Refrigerate for about an hour or so then serve.
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