How to Make It

1. Bake cake in a 9×13-inch pan according to package directions. Poke holes across the cake using a wooden spoon handle.
2. Prepare toppings – Crush Heath bars, reserving ¼ cup for garnish.
3. Drizzle caramel – Heat caramel topping and slowly pour over warm cake.
4. Pour condensed milk over the cake, allowing it to soak into the holes.
5. Sprinkle crushed Heath bars over the cake. Refrigerate until fully cooled.
6. Make frosting – Whip heavy cream and sugar until stiff.
7. Frost & decorate – Spread whipped cream over cake, sprinkle reserved Heath bars, and drizzle extra caramel. Refrigerate overnight for best flavor.

Tips & Variations

✔ Use lower-fat cake mix without sacrificing flavor. ✔ Try different toppings – Use chopped pecans or mini chocolate chips. ✔ Make ahead – Best when refrigerated overnight to allow flavors to meld.

A decadent chocolate cake that’s rich, creamy, and utterly delicious. Enjoy!