Oooey Goooey Chocolate-Caramel Cake

It's getting to be summertime, when hot weather changes our eating habits up a little bit;

We look for lighter, cooler, refreshing dinners and desserts...
And because we want to spend more time outside, doing other things, we don't like to have to spend too much time in the kitchen.

So...may I suggest an oooey goooey chocolate caramel cake?
A frozen oooey goooey chocolate caramel cake?
It's cold, refreshing, not exactly light...but just right.
And simple...very, very simple.

See the dark areas on this piece? That's all the caramel...!


All you do is:

Mix a chocolate cake according to package directions
Bake it in a 9 x 13 pan
When it comes out of the oven, poke it all over with a straw
while it's still pipin' hot, pour the jar of caramel ice-cream topping all over it
so that the caramel seeps into the little holes you've made.

When the cake is completely cool, "frost" it with a thawed container of Cool Whip's EXTRA CREAMY as deep as you can stand it or until the Cool Whip runs out...cover with Cling Wrap and chill.

or
if
you're
like
me,
cut
it
up
and
then
FREEZE IT
for
a
chilly
treat.

If you are having company and you want to dress up this cake, all you do is drizzle the top with some Hershey's chocolate syrup and crush some pecans or even some peanuts and sprinkle them on top for a delightful addition to something that's already very good and make it decadent!

Biting into the cake and tasting that caramel is mmmmm GOOD!
SIMPLE, too!

(It reminds me of ice cream cake when it's frozen.)