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Pantry Shelf Cake


  • 1 (18.25 ounce) box German chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 small jar caramel topping
  • 1 (8 ounce) container whipped topping
  • 3 Heath or Skor Bars, crushed


  1. Bake mix as directed on box in an 11 x 13-inch pan.
  2. Poke holes in top of cake while warm with the end of a wooden spoon.
  3. Pour condensed milk over top into the holes.
  4. Pour caramel topping in same holes.
  5. Top with whipped cream and sprinkle with the crushed candy bars.
  6. Refrigerate until serving time.

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