Recipes

Turtle Cake
- Jody Brown, '07

1 box chocolate cake mix (and all ingredients for it as given on box)
1 can sweetened condensed milk
1 jar caramel sundae topping
1 container cool whip
1/4 bag Heath bar toffee bits

Make the cake according to package directions, using a 9x13" pan.  Let cool briefly.  Poke several holes in the cake (the blunt end of a wooden spoon works well).  Pour the can of sweetened condensed milk over the entire cake.  Refrigerate until completely cool.  Pour the caramel sundae topping over the entire cake (you probably won't need to use the whole jar), making sure to pour some of it into the holes so it penetrates the cake.  Frost the cake with the cool whip, and sprinkle the toffee bits on top.  Keep refrigerated until ready to serve.