How to make it

  • 1 chocolate cake: Mix according to box directions and bake.
  • Let set 15 min.
  • poke holes in the cake with a wooden spoon handle--approximately every couple of inches.
  • Pour 1/2 jar of Mrs. Richardsons Caramel Butterscotch Ice cream topping into the holes
  • Let set in refrigerator. until cold.
  • Mix 1 1/2 cups milk with 1 small pkg. of chocolate instant pudding--let set for 10 min. before spreading on cake after the caramel layer. Refrigerate until set.
  • Spread 1 carton of French vanilla Cool Whip on top of pudding layer.
  • Sprinkle 1/2 pkg. of heath chips on top of Cool whip layer. Keep Refrigerated.
  • ****I try to pour topping into the holes of the cake.

Reviews & Comments 2

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  • suecake 9 years ago
    Recipe book marked. I will have to try this one soon. Thanks Sue
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    " It was excellent "
    taylorsue82 ate it and said...
    OH MY!!!!!!!! Sounds fantastic
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