Super sweet. Chocolate is my favorite.
Grease a 13x9 inch baking pan. Prepare and bake cake according to directions.
When cool, poke holes in cake with the handle of a wooden spoon. Pour 3/4 of the caramel into holes. Spoon remaining caramel over cake. Top with whipped topping and sprinkle chopped candy over top.
Refrigerate for several hours before serving.
My daughter just made this for my Birthday and it is now my favorite cake. Love it!
Source: My daughter, Donna, who got it from a friend.
By dorothy wedenoja from New Creek, WV
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While cake is still warm, poke holes all over cake with meat fork. Pour Eagle Brand milk over warm cake. Follow with caramel topping. Cool completely. Spread with Cool Whip and top with crushed Heath Bars. Refrigerate. Delicious!