Here is another version of this famous cake, thanks to Connie for sharing this one.
1 baked German chocolate (or any chocolate cake mix)
1 can sweetened condensed milk
1/2 jar Mrs. Richardson’s butterscotch caramel fudge
1 8oz carton whipped topping
4 crushed Heath or other toffee and chocolate bar
Bake cake in 9×13 pan according to directions. While hot, poke all over with meat fork or skewer and drizzle with sweetened condensed milk. Let cool completely. Spread carefully with 1/2 jar of Mrs. Richardson’s topping. Spread with whipped topping. Sprinkle top with crushed toffee bars.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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