I received this recipe several years ago, and have made it since. I don't know where it's from, and truly don't care…..I'm not taking credit for it — I'm just telling you that you'll want to make it ALL THE TIME!
1 Chocolate Cake recipe (box or from scratch)
1 jar caramel ice cream topping
1 small container Cool Whip
1-2 Hershey chocolate bars
Bake cake in 13 X 9 pan (until toothpick inserted in center comes out clean). Immediately after you remove cake from the oven, take a skewer or fork and make a BUNCH of holes throughout cake. Do this relatively quickly, so cake doesn't cool. Pour caramel evenly over top of cake (reserve a slight amount for frosting decoration). Allow to cool.
Frost with container of Cool Whip, drizzle remaining caramel and crate hershey bars across top for decoration.
Keep refrigerated.
**I have used two jars of caramel - one and 1/2 for the cake, and 1/2 for decorating. Also, the small individual hershey bars - instead of crating the chocolate. You can use homemade whipped topping, but it doesn't seem to hold up as well as the Cool Whip.**
