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“This cake is so easy and so tasty! It's perfect for entertaining.”
READY IN:
1hr
SERVES:
15
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (17 ounce) jar caramel ice cream topping
  • 1 (12 ounce) carton whipped topping
  • 4 14 ounces Heath candy bars, chopped

Directions

  1. Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
  2. Cool on a wire rack.
  3. Using the handle of a wooden spoon, poke holes in the cake.
  4. Pour 3/4 cup caramel topping into the holes.
  5. Spoon remaining topping over the cake.
  6. Top with whipped topping.
  7. Sprinkle with chopped candy.
  8. Refrigerate for at least 2 hours before serving.

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