Ingredients
- 1 double recipe Quick Chocolate Cake cooled to room temperature
- 1 17.5 ounce jar caramel or butterscotch caramel ice cream topping (Mrs. Richardson’s)
- 1 13 ounce can sweetened condensed milk (Eagle)
- 1 8 ounce container frozen whipped topping, thawed (Cool Whip)
- 2 large candy bars, chopped (Snickers)
Method
- Poke holes all over the cake with a chopstick or other small diameter kitchen tool
- Mix caramel and condensed milk together and pour over top of the cake, let cake absorb the caramel mixture
- Frost the cake with the whipped topping
- Sprinkle the chopped candy bars over the topping and serve