German Chocolate Heaven

german chocolate heaven

My neighbor said that this cake reminded her of one her mother made. I’m glad it brought back good memories for her and hope you’ll make some of your own.

Prepare:

German chocolate cake mix (18 ¼ ounces)

according to package directions. Before baking, stir in:

⅔ bag milk chocolate toffee bits

Bake at 350° for 35 minutes in a 9x13 inch pan.  Set aside to cool.

After the cake has cooled, make small holes across the entire top of the cake.  I used the hollow end of an ice-tea sipper spoon, but use what you can find.  Pour each of the following ingredients over the top of the cake, allowing each ingredient to soak in before adding the next.

¾ cup fat free sweetened condensed milk

¾ cup cajeta de Celaya   (a sweet milk caramel sauce from Mexico,

substitute caramel sauce.)

¾ cup Smucker’s hot fudge topping   (Microwave for 1 minute to

soften.)

Top with:

whipped cream or 8 ounces Cool Whip

Sprinkle with:

remaining ⅓ bag of toffee bits

Refrigerate.

Veronica is taking time off from her novel writing to go on a date to Octoberfest.  Just a last minute spritz of Heaven Scent and she'll be ready for her blind date. Maybe she will pick up some ideas for her manuscript while people watching, too.