Saturday, September 1, 2012

Chocolate Caramel Truffle by Michelle Wiles

1 Box Devil Food Cake Mix
12 oz. tub of Cool Whip
1 can milk chocolate icing.
Chocolate/Caramel Syrup
Bake cake as directed on box. Let cool.
In large bowl, crumble ¼ of cooked cake in bottom of bowl.
Cover with ¼ of chocolate icing.
Top with Cool Whip.
Cover with chocolate/caramel syrup.
Continue layering until all ingredients are used.
End with chocolate/caramel syrup.
Refrigerate until ready to serve.
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