NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Prepare and bake cake according to package directions, using a greased 9x13 baking pan. Chop six candy bars. Remove cake from oven; immediately sprinkle with chopped candy bars. Cool on wire rack for 10 minutes. Using the end of a wooden spoon, poke 20 holes in warm cake. Pour milk over cake, cool for 10 minutes. Pour ice cream topping over cake; cool completely. Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in refrigerator.
Louise Clatterbuck - Front Royal, VA
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