DESERT STORM CAKE

Janice Simerly

Ingredients

1 box German Chocolate cake mix
1 can Eagle Brand Milk
1 jar caramel topping
1 large Butter-Finger candy bar
1 c. pecans
1 8 oz. Cool Whip
●Mix and bake cake mix as directed. Remove from oven and punch holes in hot cake.
●Pour milk over cake.
●Pour caramel topping over milk.
●Crush candy bar and pecans together and sprinkle over cake.
●Spread Cool Whip on top.

●Refrigerate.