Chocolate toffee cake 1 dark chocolate cake made to directions in a 13×9 pan 1 can of sweetened condensed milk 1 cup (appx) of caramel syrup 1 cup (appx) of chocolate syrup 6 Heath bars (toffee bars) crushed 1 large tub of Cool-whip
Make chocolate cake according to box directions. Let stand for about 5 mins then poke small holes throughout with a fork. Pour sweetened condensed milk over top and even out with a butter knife. Drizzle 3/4 cup each of chocolate and caramel syrup over top and add 3/4 of the crushed toffee. Spread Cool-whip over top and drizzle again with remaining chocolate and caramel syrups and sprinkle with remaining crushed Heath.
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