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Ingredients
- Duncan Hines Devil Food Cake
- (Mix to Directions)
- 1 can Hershey’s Chocolate Syrup
- 1/2 cup chopped pecans
- 1/2 cup coconut
- Maraschino cherries
- 1 squeeze bottle caramel
- 16 oz Cool Whip
Details
Preparation
Step 1
DIRECTIONS:
While cake is still hot, poke holes in cake, pour chocolate syrup, then just enough caramel syrup to cover cake. Let cool completely. Sprinkle on nuts, spread on Cool Whip. Drizzle with some chocolate syrup or shredded chocolate bar on top. Sprinkle on coconut. Cut into squares and top each square with cherry.
ENJOY!
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