Ingredients

• 1 box Devil’s Food Cake (I used Duncan Hines®)
• 1 8-oz tub cool whip topping
• 1 can sweetened condensed milk
• 1 bottle caramel ice cream topping (I used Smuckers)
• 1 package Heath bar pieces (found in the baking aisle by the chocolate chips)

Directions

1. Cook Devil’s food cake in a 9 x 13 inch pan, according to package directions and let it cool. It’s important to give it time to cool off!
2. In a large bowl, combine caramel and sweetened condensed milk.
3. Using the end of a wooden spoon, or any other round end utensil, poke holes in the cake every couple of inches. Alternatively, you can use a fork to poke holes.
4. Pour the caramel/sweetened condensed milk over the top of the cake so that it fills all of the holes. Give it a few minute for the cake to soak it all up.
5. Spread Cool Whip over the top then Sprinkle on the Heath Bar pieces. Usually only takes about half a bag to cover a 13 x 9″ sheet pan.

Notes: The directions doesn’t require refrigeration before serving but I find that it taste better cold. Keep leftover in fridge.

Next time I might try it with Dulce de Leche, in place of the caramel sauce and see if it taste better.