(8 -12 ounce) jar Mrs Richardson's caramel topping or (8 -12 ounce) jar butterscotch topping
ounces whipped topping (Extra Creamy Dream Whip is good)
Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)
Serving Size: 1 (108) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 119 g37 %
Total Fat 13.3 g20 %
Saturated Fat 4.4 g22 %
Cholesterol 38.5 mg
Sodium 349.1 mg
Dietary Fiber 0.9 g3 %
Sugars 20.1 g80 %
Protein 4.3 g
Preheat oven to 350°F.
Grease and lightly flour 13" x 9" cake pan.
Mix cake as directed on package.
Bake the cake about 35 minutes or until it tests done.
As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).