Ingredients
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1 1/3 cups water (or as directed in cake directions)
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1/2 cup vegetable oil (or as directed in cake directions)
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3 eggs (or as directed in cake directions)
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1 (14 ounce) can sweetened condensed milk
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1 (8 -12 ounce) jar Mrs Richardson's caramel topping or 1 (8 -12 ounce) jar butterscotch topping
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8 ounces whipped topping (Extra Creamy Dream Whip is good)
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2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)
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1 (18 1/4 ounce) package dark chocolate cake mix
Instructions
- Preheat oven to 350°F.
- Grease and lightly flour 13" x 9" cake pan.
- Mix cake as directed on package.
- Bake the cake about 35 minutes or until it tests done.
- As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).
- Refrigerate overnight.
- Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).
- Enjoy.