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.