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BETTER THAN ANYTHING CAKE

Ingredients

  • 1 chocolate cake, baked in a 9x13'' pan
  • 1 recipe caramel sauce, or one 16oz jar caramel topping
  • 14 ounce can sweeten condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3-4 Heath candy bars, chopped

Instructions

  • Bake cake according to directions in a 9x13 pan.
  • Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
  • Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
  • Allow the cake to cool completely.
  • While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
  • Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 
  • Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving. 

This recipe adapted from this site
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