Better Thank Anything Cake

• Baking & Spices

  • 1 12 ounce bottle Caramel ice cream topping
  • 1 8-oz tub Cool whip

• Bread & Baked Goods

  • 1 box Devil's food cake

• Dairy

  • 14 can Condensed milk, sweetened

• Other

  • 1 package Heath bar pieces (found in the baking aisle by the chocolate chips

Found on adashofsanity.com

Description

Ingredients

• 1 box Devil’s Food Cake, I used Duncan Hines brand but any would work, also you could use any chocolate cake I prefer Devils Food Cake though
• 1 8-oz tub Cool Whip
• 14 can sweetened condensed milk
• 12 ounce bottle caramel ice cream topping
• 1 package Heath bar pieces (found in the baking aisle by the chocolate chips)

Directions

• Prepare and bake cake per package directions for a 9 x 13 inch pan. Once completely cooked let it cool. I speed up the process by sticking it in the fridge.
• In a small mixing bowl, combine caramel and sweetened condensed milk.
• Once cake it cooled use the end of a wooden spoon and poke holes in the cake. You can also use a fork if you want, the holes will be smaller.
• Pour the caramel mixture over the top of the cake, then using a spatula spread the caramel so that it completely dissolves in the cake and fills the holes.
• Then spread Cool Whip evenly over the top of the cake and sprinkle Heath bar pieces on top of the Cool Whip.
• I will set the cake in the fridge for an hour to let the caramel topping set in the cake but you can also serve immediately if you need to.
• Be sure to store the leftovers in the refrigerator, that is if there are any.
• Enjoy & devour!