German Chocolate Cake with Butterscotch and Caramel -- Quad-Cities Online Recipe Book
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German Chocolate Cake with Butterscotch and Caramel

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Ingredients

1 package German chocolate cake mix
1 jar Mrs. Richardson's butterscotch caramel ice cream topping
1 can sweetened condensed milk
12 ounces Cool Whip
3 or 5 Heath bars

Instructions

Prepare German chocolate cake mix according to package directions. While the cake is in the oven, mix together the butterscotch/caramel topping and sweetened condensed milk. As soon as you take the cake out of the oven, poke lots of holes in the cake, (I use a wooden spoon handle) and pour over the cake. Refrigerate immediately. When the cake is completely cool, top with Cool Whip and crushed Heath bar candy

Sheila Schultz
Hillsdale



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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