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German Chocolate Caramel Cake

1 package of German chocolate cake mix
1 can of sweetened condensed milk
One 13 ounce jar of caramel ice cream topping
One 8 ounce container of Cool Whip
1/4 cup of pecans, chopped

Bake cake as directed on package,  in a 9 x 13 inch pan. While still warm, poke holes in cake with wooden spoon handle, about 1 to 2 inches apart. Spread milk over cake. Spoon on caramel topping. Refrigerate cake. When cool, spread on container of Cool Whip and sprinkle with 1/4 cup chopped pecans. Store in refrigerator.

German Chocolate Caramel Cake

1 German Chocolate cake mix
1 can of Eagle brand milk
1 jar of caramel ice cream topping
1 large container cool whip
1 Heath candy bar

Bake cake as directed. While hot punch holes and pour condensed milk over. Then pour caramel topping, spread and cool. Then add cool whip over this. Crush candy bar and spread on top. Refrigerate. 

 

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