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Total Time
58mins
Prep 20 mins
Cook 38 mins

This is very rich, but it definitely makes the perfect gooey dessert. I used the entire 12 ounces of caramel topping when I made this, but I'll post the recipe as listed. I also substituted Peanut Butter Twix in place of Heath Candy Bars because it's what I had. Recipe courtesy of Chef-in-training.com.

Ingredients Nutrition

  • 18 14 ounces chocolate cake mix
  • 3 eggs (or as much as cake mix calls for)
  • 1 14 cups water (or as much as cake mix calls for)
  • 13 cup oil (or as much as cake mix calls for)
  • 14 ounces sweetened condensed milk
  • 8 ounces caramel topping
  • 8 ounces Cool Whip (thawed to room temperature)
  • 3 Heath candy bars, chopped

Directions

  1. Preheat oven to 350 for metal and glass pans and 325 for dark or coated pans.
  2. Grease sides and bottom of each pan with shortening or oil spray.
  3. Flour lightly.
  4. Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).
  5. Beat at medium speed for 2 minutes.
  6. Pour batter in 13 x 9 inch pan and bake immediately.
  7. Bake for 35 to 38 minutes. Add 3 to 5 minutes to bake time for dark or coated pans.
  8. Let cake cool for 5 minutes.
  9. Poke holes in cake with the handle end of a wooden spoon.
  10. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
  11. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
  12. Spread cool whip over the top evenly.
  13. Sprinkle with Heath Candy bar pieces.
  14. Store in fridge until ready to eat.
  15. Store any leftovers in the fridge.