Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar caramel sauce (about 1 cup)
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 3–4 Heath Bar or Skor bars, crushed
Instructions
- Prepare and bake the chocolate cake according to package instructions in a 9×13-inch pan.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
- Slowly pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle the caramel sauce over the top, spreading gently if needed.
- Allow the cake to cool completely.
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle the crushed Heath Bar or Skor on top.
- Refrigerate for at least 2 hours (or overnight for best flavor).
Tips
- Add a drizzle of chocolate syrup for extra richness.
- For a homemade twist, use whipped cream instead of store-bought topping.
- Keep refrigerated until serving—it tastes best cold.