My family LOVES Candy Bar Cake!!! This is a pic of Russ's b-day cake. We usually make two of them. One for birthday's celebrated with our own family and one for the Dixon-Butcherite Celebration, if they don't occur on the same day. We all have our own favorite candy bar so the only thing that changes is the topping. This year I found myself without caramel or sweetened condensed milk so I made my own. I must say the cake was extra goooooood! You know, the kinda good where you can't stop eating and even when you do quit it's all you can think about until it's completely gone.
1 - Devils Food Cake Mix
1 - 12oz. Jar Caramel Topping
1 - 14 oz. Can Sweetened Condensed Milk
1 - 12oz. Tub Cool Whip
2 - Candy Bars (frozen)
Bake cake in 9x13 pan according to instructions on box. Cool. Poke holes in cake (all over, don't be shy). Mix caramel and condensed milk together. Pour half the mixture over top of cake making sure to drizzle it into the holes. Pour the other half back into the caramel jar and store in the fridge for up to two weeks. Frost with Cool Whip. Crush frozen candy bars and sprinkle over top.
*Favorites: Snickers, Skor, Butterfinger, Take 5, Reeses, Whoppers
Out of caramel? Use this homemade caramel recipe, it works great in this cake!
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