Ingredients:
1 cake mix: Devil’s Food or German Chocolate
4 eggs
1 1/3 cup coffee, brewed & cooled down
1/2 cup vegetable oil
1 box instant chocolate pudding
1 cup chocolate chips
1 cup chopped nuts (walnuts, almonds, pecans) (optional)
1 jar caramel topping (we found next to ice cream freezer in store)
1 can sweetened, condensed milk
1 lb. bag Heath bar minis or about 6 large bars
16 oz. tub Cool Whip Topping
Directions:
- Preheat oven to 350
- Grease a 9 X 13 pyrex pan (or something close to that size) and set aside
- Mix the cake mix, instant pudding powder, eggs, coffee & oil in bowl, following the box directions.
- Add the chocolate chips & nuts (if used) by hand
- Pour ingredients in the prepared pyrex pan and bake in 350 oven for about 30-35 minutes.
- While cake is cooking mix the caramel topping & sweetened condensed milk together & set aside
- While cake is cooking, smack the Heath bars while still in their wrappers (a couple of whacks is good) and open the bags and place broken candy in a bowl.
- When the cake is done, remove from oven and let sit for 10 minutes.
- After 10 minutes, poke a kajillion holes in the top of the cake with the end of a wooden spoon
- Pour the caramel/milk mixture over it, making sure it goes in all the holes evenly
- Sprinkle half the broken Heath bars over it (save the other half for finishing the cake)
- At this point you need to let the cake cool completely for 12 hours or more – maybe let it sit in fridge all day until just before you serve it
- Take the Cool Whip out of the freezer and let it thaw/soften a bit. Spread it over the top of the cake and sprinkle the other half of the Heath bars decoratively over it.
- Enjoy!