Georgia Schramm

1 box chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz.) ctn. frozen whipped topping, thawed
1 chocolate bar, grated

Prepare and bake cake mix according to package directions, using a 13×9-inch baking pan. Remove from oven and poke holes all over cake top with toothpick. Pour condensed milk and caramel topping over cake; cool completely. Spread whipped topping over top of cake and sprinkle with grated chocolate. Refrigerate until serving. Yield: 12 to 15 servings.

---

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.