I’m designating this cake “Monalisa’s” because a) she gave me a huge piece and made me crave it, and b) she has just about the prettiest name I know, and c) she’s awesome because she caused me to love two things I normally do not – cool whip and chocolate (yeah, I know I’m the only woman alive who doesn’t die for chocolate).
She was so kind as to share her recipe for this cake with me that I dubbed it forever online Monalisa’s. And so it shall be.
MONALISA’S GERMAN CHOCOLATE CARAMEL CAKE
Bake cake as directed. Punch holes in warm cake (end of a wooden spoon works well) and pour Eagle Brand and caramel sauce over the top. Grate the Heath bar (save some for the top) sprinkle over cake. Top with Cool Whip then add remainder of Heath bar on top.
Refrigerate overnight for extra gooey yummy-ness.
MONALISAS GERMAN CHOCOLATE CARAMEL CAKE