Snickers Cake

This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!

• Ready In: 1 hr 20 mins
• Serves: 15
• Yields: 15 pieces

Ingredients

• 1 (16 1/2ounce) box  devil's food cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) jar  caramel ice cream topping
• 2  cups  whipping cream
• 1⁄2 cup  semi-sweet chocolate chips
• 1⁄2 cup powdered sugar
• 1  teaspoon vanilla
• 3  Snickers candy bars, chopped
• 1⁄3 cup peanuts, chopped
•  chocolate syrup
•  caramel ice cream topping

Directions

1. Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
2. While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
3. When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
4. Cool cake completely.
5. Top cake with semi sweet chocolate chips.
6. In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
7. Top with chopped peanuts.
8. Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
9. Chill before serving, and store remaining portions in the refrigerator.