Caramel-Fudge Cake from Telegram & Gazette

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Serves: 16-20


1 (18.25-ounce) box German Chocolate Cake Mix (plus additional ingredients listed on package)

1 (12.35-ounce) bottle caramel, butterscotch or butterscotch-fudge sauce

3 cups lightly sweetened whipped cream or Cool Whip

1 cup crushed Heath bars or Heath Bits’O Brickle toffee bits


Prepare cake mix in a 13-by-9-inch pan according to package directions. Remove from oven and while hot, poke holes all over with the handle of a wooden spoon. Pour sauce over surface of cake, making sure sauce gets into the holes. Cool and refrigerate. When cold, spread whipped cream or Cool Whip over the surface and sprinkle with crushed Heath Bars. Keep refrigerated until serving.

If you have to buy the candy bars and crush them, put them in the freezer until very cold and then crush them. This is easy if you keep them wrapped and use a hammer — lightly!

NOTE: Tastes better the longer it stays in the fridge... The cake soaks up the caramel... 24-48 hours before serving - keep in the fridge...

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