Heath Bar Cake

My mom has this very sweet friend at her work named Karen.  Karen is a great cook and has a heart of gold.  One year for Christmas she made me a homemade recipe book with some of her family recipes.  It is still my only recipe book.  Right before Easter my mom told me about this great cake that Karen had brought in to work and asked me to make it for Easter.  This cake is delicious and ridiculously easy.  I made mine the night before Easter and let it sit overnight, which I think made it even more moist and delicious. 

Here's what you'll need:
1 Chocolate Cake Mix and the additional ingredients called for on the box
1 Can Condensed Milk
1 Tub of Cool Whip
1 Jar of Caramel Sundae Sauce
1 1/2 King Size Heath Bars

Here's what you do:
1.  Make the chocolate cake according to the box instructions. 

2.  Let the cake cool slightly (about 7 minutes).  Take the handle end of a wooden spoon (or something of similar size) and poke holes throughout the cake.  I made mine pretty uniform in a grid pattern. 

3.  Pour the caramel sundae sauce and condensed milk over the entire cake, trying to distribute evenly. 

4.  Cover and refrigerate for at least one hour. 

5.  While the cake is in the refrigerator, crush the heath bars.  (I put mine in a Ziploc baggie and used my wooden spoon to break up the bars). 

6.  After the cake has chilled for at least one hour, "frost" the cake with cool whip. 

7.  Garnish the cake with the Heath Bar pieces.  I suggest waiting until right before serving to garnish. 



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