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Ingredients
- Chocolate cake mix
- 6 ounce butterscotch ice cream topping
- 6 ounce caramel ice cream topping
- 1 can sweetened condensed lowfat milk
- 8 ounce Cold whip
- 4 Heath bars, crumbled
Directions
- Bake chocolate cake according to package in a 9 x 13 pan. Make about 12 holes in cake using a wooden spoon handle. Pour sweetened condensed lowfat milk over holes. Pour butterscotch and caramel topping over holes. Refrigerate cake. Before serving top with Cool Whip and crumbled Heath bars.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 838g | |
| Calories 2524 | |
| Calories from Fat 773 | 31% |
| Total Fat 87.14g | 109% |
| Saturated Fat 59.57g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 1150mg | 48% |
| Potassium 2470mg | 71% |
| Total Carbs 392.5g | 105% |
| Dietary Fiber 0.9g | 3% |
| Sugars 382.33g | 255% |
| Protein 54.21g | 87% |
