Ingredients

The following ingredients have 12 Servings
  • 1 chocolate cake (, baked in a 9x13'' pan)
  • 1 recipe caramel sauce (, or one 16oz jar caramel topping)
  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3-4 heath candy bars (, chopped*)

Instruction

  • Bake cake in a 9x13'' according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.
  • Pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half, the traditional recipe uses an entire can. It's up to you!) Allow the cake to cool completely.
  • While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks.  Add powdered sugar and then beat the mixture until stiff peaks.
  • Smooth the fresh whipped cream over the cooled cake.  Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving.