This is a favorite recipe of my husbands. He asks for it almost every year for his birthday. This year is no exception. :) It is very rich but very yummy!
1 German chocolate cake mix prepared as directed
1 bottle Mrs. Richardson’s Butterscotch Caramel Topping
1 can sweetened condensed milk (can use fat free)
1 container (8oz.) cool whip
Bake cake and let cool completely. Poke holes in it with the back of a wooden spoon about every 2”. Pour the sweetened condensed milk on top and spread to let it go evenly into all of the holes. Repeat this step with the butterscotch caramel topping. Frost the top with cool whip and refrigerate at least 2 hours or longer. Serve as is or top with crumbled heath candy bar or chocolate curls. Enjoy!
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