Being diabetic...I miss things like this.


Chocolate Caramel Euphoria Cake

1 (18.25 ounce) pkg. devil’s food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1.4 ounce chocolate covered toffee bars, coarsely chopped
1 (8 ounce) pkg. cool whip, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire
rack for 5 minutes. Make slits across the top of the cake, making sure not
to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel
topping, stirring until smooth and blended. Slowly pour the warm topping
mixture over the top of the warm cake, letting it sink into the slits; then
sprinkle the crushed chocolate toffee bars liberally across the entire cake
while still warm. (Hint: I crush my candy bars into small chunks as opposed
to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top
of the cake with some more chocolate toffee bar chunks and swirls of
caramel topping. Refrigerate and serve right from the pan!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.