Polly's Perspective
    Polly has spent her entire life writing and has since become a freelancer, focusing on a variety of topics such as
    dining and entertainment to pets and travel.  When not writing and honing in on her craft as a chocolatier, she studies
    linguistics.
    © 2016
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Created Thursday, August 11, 2016; filed under Commentary.
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German Chocolate Toffee Cake
A tasty treat!  Enjoy!
Ingredients:
  • 1 package German Chocolate cake mix
  • Ingredients called for on cake mix (eggs, oil, water, etc)
  • 1 (14 oz) can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
  • 4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the
    chocolate chips- those would work perfectly too)

Directions:
    Prepare and bake cake in a 9×13″ baking pan as directed on back of cake mix.  Let cake
    cool.  Using a fork, poke holes all over the top of the cake.  Mix together the sweetened
    condensed milk and caramel topping and pour all over the cake, letting it sink down into the
    holes.  Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
*Keep this cake in the fridge.  Really good cold!


Polly Elliott-Lanz
"Polly's Perspective"
Yummy!