Ingredients

The following ingredients have 4 Servings
  • 1 Devils Food Cake Mix (***I used Pillsbury however you can use any box mix, see note below.)
  • 1 cup milk (or half 'n half)
  • 1/2 cup butter (melted)
  • 1 cup caramel sauce (divided)
  • 14 ounce sweetened condensed milk
  • 1/2 cup chocolate sauce
  • 3 Heath candy bars (use anywhere from 2-4)
  • 8 ounce whipped topping (I used cool whip - don't even ask why it's sugar free, LOL!)

Instruction

  • Preheat the oven to 350 degrees.
  • Spray the pan with non-stick cooking spray, set aside.
  • Start with the box mix, add the butter and milk, mix to combine.
  • Add the eggs, one in a time - mixing between each addition.
  • Bake as directed according to the package directions.
  • Remove from the oven and while it's warm, using the end of a wooden spoon poke holes all over the cake.
  • Remove the cake from the oven, immediately poke holes over the entire cake. I used the handle of a wooden spoon.
  • Pour the sweetened condensed milk over the top of the cake.
  • Next drizzle three fourths of the caramel sauce over the cake.
  • Allow to cool on the counter for an hour to room temperature. Refrigerate for two hours.
  • While it's chilling, chop the candy bars into small bits.
  • Remove the cake from the refrigerator, top with Cool Whip, drizzle with chocolate and remaining caramel.
  • Sprinkle with candy bits!
  • Serve and seriously enjoy! Cover with plastic wrap, refrigerate leftovers.