See Also: German Chocolate Crunch Cake(recipes)
Pineapple Crunch Coffee Cake(recipes)
Topsy-Turvy Banana Crunch Cake(recipes)
Chocolate and pecan crunch tart(recipes)
Chocolate Bundt Cake with White Chocolate Glaze(recipes)
Chocolate heart cake with chocolate glaze(recipes)
German Chocolate Muffins(recipes)
German Chocolate No-Cook Fudge(recipes)
German Chocolate Caramel Bars(recipes)
Chocolate Cake(recipes)

German Chocolate Crunch Cake (recipes)


Ingredients

1 box German chocolate cake mix, baked according to box directions

1 can Eagle brand Sweetened condensed milk

1 jar caramel ice cream topping

1 small carton Cool Whip

1 package toffee bits(you can also use 3 Heath candy bars chopped)



Directions

After cake has baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the cake. Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over this and spread. Generously sprinkle the toffee bits (or crushed Heath bar bits) over the top of cool whip. Leave in refrigerator at least 4 hours or overnight.