Bake the German chocolate cake in 9 x 13 inch ... all over the top with the handle of a ... caramel or butterscotch topping over the holes and let ... (Ufda, so many calories!)
Bake cake as directed on package. Using ... 15 minutes. Poke top of warm cake every 1/2 ... cake. Drizzle caramel topping cover and refrigerate about 2 ... refrigerate any remaining cake.
Preheat oven to 350°F. Bake cake as directed on package for ... 20 minutes. Poke top of warm cake every 1/2 ... Drizzle with caramel topping. Cover and refrigerate overnight. ... refrigerate any remaining cake.
Mix cake per package directions. Pour 1/2 ... and sprinkle with chocolate chips and pecans. Top with remaining batter and bake ... over Cool Whip. Refrigerate.
Bake cake in 13 x 9 inch ... milk, then caramel topping into holes. Spread entire cake ... crushed candy on top. Refrigerate. Cake can be made a day in advance.
Make German chocolate cake. Cool completely. Make holes on top of the cake with a ... Refrigerate. This keeps well for several days, gets better each day.