German chocolate cake without the coconut frosting! It is a very rich and tasty alternative to traditional German chocolate cake! Recipe submitted by Joanna Goode from Bloomington, IL.

German Chocolate Caramel Cake with Whipped Cream & Heath Frosting

1 (18.25-ounce) package German chocolate cake mix
1 (8-ounce) jar or 1 cup caramel sauce
1 (8-ounce) container nondairy whipped topping
1 (6-ounce) package toffee bits

1. Bake German Chocolate cake according to the directions on the package. Let the cake cool for about 15 minutes.
2. Poke holes all over the cake with a fork.
3. Heat the caramel sauce in the microwave for about 1 minute, or until pourable. Pour caramel sauce all over cake and let it seep into the holes. Put the cake in the refrigerator for 1/2 hour.
4. Remove cake from the fridge and spread Cool Whip over the top. Sprinkle with toffee bits.
5. Refrigerate until you are ready to serve.

Makes 12 servings.