Wednesday, August 26, 2009
1 German chocolate cake mix - make and bake
16-17 oz caramel topping (I made mine from scratch--see recipe below)
1 carton (8-oz.) Cool Whip
1/4 cup half and half (I use milk)
1/2 tsp vanilla
For caramel topping: Heat butter and sugar over low heat until smooth. Add half and half and salt. Simmer 4 minutes. Add vanilla. Stir for a minute or so.
After baking German chocolate cake as directed, make holes in baked cake with wooden spoon handle.Pour sweetened condensed milk and caramel topping over warm cake.