Better than Anything Caramel Cake

This cake gets it's name for a reason! Chocolate poke cake with caramel and sweetened condensed milk, topped with fresh whipped cream and heath bits.

Ingredients

• 1 chocolate cake , baked in a 9x13'' pan
• 1 recipe caramel sauce , or one 16oz jar caramel topping
• 14 ounce can sweetened condensed milk
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 3-4 heath candy bars , chopped*

Instructions

• Bake cake according to directions in a 9x13 pan.
• Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
• Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
• Allow the cake to cool completely.
• While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
• Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 

Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving.

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