Heath Cake
Yield
8 servingsPrep
25 minCook
20 minReady
300 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix
chocolate |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 10 | ounces |
caramel ice cream topping
|
|
| 12 | ounces |
whipped topping, prepared
|
|
| 5 | each |
health bars
or bits-of-brickle |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix
chocolate |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 289 | ml/g |
caramel ice cream topping
|
|
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 5 | each |
health bars
or bits-of-brickle |
* |
Directions
Bake the cake according to directions in a 9 x 13.
Now, after it has been baked, let it cool for just 15 min.
Mix sweetened condensed milk and ice cream topping.
Poke holes all over the top of the cake with a fork or the handle of a wooden spoon.
Pour the milk/ice cream topping mixture over the top of the cake.
Allow the cake to cool completely.
Then spread Cool Whip over the top and sprinkle Bits-O'-Brickle or broken up Heath bars over all.
Refrigerate this cake for several hours before serving. It is best made the day before serving .
