Diabetic Coma

Ingredients

• 1 (18.25 ounce) German chocolate cake mix*
• 1 king-size Heath candy bar
• 1 jar caramel ice cream topping
• 1 (8 ounce) container Cool Whip

Instructions

1. Bake cake mix as directed in a 13 x 9 inch pan.
2. While still hot, poke holes in cake and drizzle caramel topping over top of cake.
3. Allow to cool.
4. Crush Heath bar and sprinkle over caramel topping.
5. Cover with Cool Whip.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.