October seems to be the beginning of a three month scheduling fiasco. We have fall school break, Halloween, Thanksgiving, Christmas and along with all of those events comes the parties, shopping, company dropping by and don’t forget the decorating and baking etc. I am a pro at over scheduling. Sunday was one of those days. I needed a dessert and I needed it quick. Thank heavens that I totally scored with this creation! This is a breeze to make and everyone raved about it. I thought you might enjoy this recipe for those crazy, hectic days. Your family will love you for this one.
1 (18 to 18.5 ounce) package German Chocolate Cake
1 (14-ounce) can sweetened condensed milk
1/2 (11-ounce) bottle caramel ice cream topping
1 (12-ounce) container frozen whipped topping, thawed
4 Skor candy bars, crushed
Preheat oven to 350 degrees F. Grease and flour a 9×13-inch cake pan.
Prepare and bake cake mix according to directions on package.
While cake is still hot, poke holes over the surface of the cake with a straw or the end of a wooden spoon. Pour sweetened condensed milk evenly over holes, followed by caramel topping. Refrigerate cake until time to serve. Before serving, spread whipped topping on top and sprinkle with crushed candy bar.
This was so easy and delicious too. If you want to be an extra hero, add a scoop of Blue Bell Homemade Vanilla ice cream on the side. Yes, we love Blue Bell. Ike’s sells it by the pint.