50 min.
Preparation time
Preparation: 25 min.
Cooking: 25 min.
Gaps: no
Total: 50 min.
Servings
Serve: 15 persons
Weight Per Serving: 92g
Price Per Serving: 0.7$
286kcal
Nutrition
Calories: 286kcal
Protein: 3.93%
Fat: 30.05%
Carbs: 66.02%
Ingredients
- 1 package chocolate cake mix (regular size)
- 17 ounces mrs richardson's butterscotch caramel sauce
- 12 ounces non-dairy whipped topping frozen thawed
- 4.2 ounces heath candy bars chopped
Equipment
- oven
- wire rack
- baking pan
- wooden spoon
Directions
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.
- Using the handle of a wooden spoon, poke holes in cake.
- Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping.
- Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts
Properties
Nutrition Score
3.4447826121164%
Nutrients percent of daily need