Chocolate Carmel Cake
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"This cake has become a family favorite. I have a standing order for it at all family gatherings, although we have been unable to come up with a good name for it. It is extremely rich -- not good for the old waistline."
1-1/2 cups flour
1-1/4 cups sugar
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2/3 cup oil
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 jar (15 to 18 ounces) butterscotch ice cream topping
1 package Heath Bits (or 2 Heath bars crushed)
1 container (8 ounces) whipped topping, thawed
Preheat oven to 350 degrees. Spray 13x9x2-inch pan with nonstick cooking spray. In large mixing bowl, combine all ingredients; beat 3 minutes at medium speed. Pour into prepared pan.
Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.
While cake is still hot from oven, pour sweetened condensed milk and butterscotch topping evenly over cake. When completely cool, top with whipped topping. Sprinkle with desidred amount of Heath Bits. Keep in refrigerator.