Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Chocolate Cake:
**note: this chocolate cake recipe makes 10 servings based on
Heat oven to 350\u00b0.
Heat caramels and 1/4 cup of cream in double boiler, stirring constantly, until melted.
Keep warm.
Mix cake mix dry; add margarine, remaining cream and pecans.
Spread half of dough, 1 1/2 cups, in ungreased 9 x 13-inch pan.
Bake 6 minutes.
Remove from oven; sprinkle chocolate chips over cake. Drizzle caramel over cake.
Add remaining cake by spoonful over top.
Spread evenly.
Bake until cake is slightly dry to touch, 15 to 20 minutes.
Cool completely.
Cut into 2 1/4 x 1-inch bars.
Bake cake as directed on box.
Poke holes in cake while still hot with wooden spoon.
Pour caramel ice cream topping on top of cake.
When cake cools, spread with Cool Whip on top.
Sprinkle crumbled candy bar on top of Cool Whip.
Enjoy.
Serves 12.
Mix cake mix as directed.
Pour 1/2 in bottom of 11 x 14-inch pan.
Bake for 15 minutes at 350\u00b0.
Melt caramels, butter and milk.
Pour over bottom layer.
Pour the rest of the cake over this with chocolate chips and chopped nuts.
Bake for 20 minutes. Top with whipped cream and serve.
Bake German chocolate cake as directed on box.
Cool for 1/2 hour.
Using the handle of a wooden spoon, poke several holes close together.
Mix Eagle Brand and caramel topping; pour over cake.
Cover with Cool Whip.
Break Heath bars into pieces and sprinkle on top of cake.
I use a 9 x 13-inch pan.
Heath bars break easier if frozen.
Nutella Chocolate Cake.
Trace the bottoms of
Set aside.
For the Cake:
Preheat oven to 350
Bake German chocolate cake as directed on box, cool slightly. With a wooden spoon poke holes in cake.
Pour the Eagle Brand milk then the caramel topping over cake and cool completely.
When cool, top with the Cool Whip and then the crushed Heath bars.
Preheat oven to 350\u00b0.
Prepare cake mix by package directions. Pour 2 cups batter into greased 13 x 9-inch baking pan.
Bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk; mix well.
Spread caramel over cake; spread remaining cake batter over caramel.
Top with nuts (optional).
Bake for 30 minutes, or until cake springs back when lightly touched.
Cool.
Prepare cake mix by package directions.
Pour 2 cups batter into a greased 13 x 9-inch pan; bake 15 minutes.
In a heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel mixture.
Top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.
Cool.
Preheat oven to 350.
Prepare cake mix as directed.
Pour 2 Cups of batter into greased 13 X 9 inch pan.
Bake 15 minutes.
In heavy saucepan over low heat, melt caramels and butter.
remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel.
top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
Bake German chocolate cake mix according to directions.
Remove from oven, poke holes in cake.
Pour Eagle Brand milk over cake and 1 jar of Smuckers caramel ice cream topping.
Refrigerate over night.
Spread cool whip over cake and crush 2 heath bars on top of cool whip before serving.
Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.
Bake cake according to box; let cool.
Poke holes in cake and pour Eagle Brand milk and caramel on cake.
Top with Cool Whip and crunched up candy bars.
Preheat oven to 350\u00b0.
Prepare cake mix as directed.
Pour 2 cups of batter into a greased 9 x 13-inch pan; bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter.
Remove from heat; add milk.
Mix well.
Spread caramel over cake.
Spread remaining cake mix over caramel.
Top with nuts.
Bake for 30 minutes.
Bake cake as directed.
When removed from oven, take a spoon on its side and make several cuts (20) all the way through the cake.
Pour condensed milk over the entire cake into holes. Follow by putting the ice cream topping in the holes, as desired. Let cake cool completely, put in the refrigerator and, when cold, apply Cool Whip and crunched candy bars.
Prepare cake mix according to package directions or prepare your favorite chocolate cake recipe.
Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan.
Bake in 350\u00b0 preheated oven for 15 minutes.