Chocolate Caramel Heath Bar Cake

This is incredibly moist and dense and rich. I have been adapting this recipe over the years and I think it's finally reached perfection. Enjoy! (Be sure to use quick cooking oats instead of regular oats, or the cake will have more of a crunchy texture.)

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
  • Add sugar and eggs and mix well.
  • Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
  • Mix in 1 cup of chocolate chips.
  • Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
  • Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
  • While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
  • Frosting:

  • Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
  • Refrigerate any leftovers.
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@hotdishmama
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@hotdishmama
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"This is incredibly moist and dense and rich. I have been adapting this recipe over the years and I think it's finally reached perfection. Enjoy! (Be sure to use quick cooking oats instead of regular oats, or the cake will have more of a crunchy texture.)"
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  1. hotdishmama
    This is incredibly moist and dense and rich. I have been adapting this recipe over the years and I think it's finally reached perfection. Enjoy! (Be sure to use quick cooking oats instead of regular oats, or the cake will have more of a crunchy texture.)
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