Ingredients:
1 (18 1/4 ounce) packages dark chocolate cake mix
1 1/3 cups water ( or as directed in cake directions)
1/2 cup vegetable oil ( or as directed in cake directions)
3 eggs ( or as directed in cake directions)
1 (14 ounce) cans sweetened condensed milk
1 (8 -12 ounce) jars Mrs Richardson’s caramel topping or 1 (8 -12 ounce) jars butterscotch topping
8 ounces whipped topping ( Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed ( Skor bars or Nestle’s Heath bits will also work, if you can find them)
Directions:
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.
Servings: 24
Time preparation: 15 min.
Time total: 50 min.