Chocolate Caramel Cake (Print Version)

# Ingredients:

01 - 1 baked chocolate cake, made in a 9x13 pan.

02 - 16-ounce jar caramel topping or homemade caramel sauce.

03 - Can of sweetened condensed milk (14 ounces).

04 - 1 1/2 cups of heavy cream for whipping.

05 - 1/4 cup of powdered sugar for sweetening.

06 - 3-4 Heath bars, chopped into bits.

01 - Follow the directions to bake the chocolate cake in a 9x13 pan. Let it cool completely, then use a skewer or fork to poke holes all over.

02 - Pour condensed milk (use half or the whole can, up to you) over the cake. Then drizzle caramel sauce evenly on top.

03 - Whip heavy cream into soft peaks, then mix in powdered sugar. Continue whipping until the cream forms stiff peaks.

04 - Spread the whipped cream over the cake in an even layer. Add Heath bar pieces on top. Refrigerate for at least an hour before eating.

01 - You can freeze the cake for up to 7 days after baking.

02 - Make your caramel sauce a few days before if needed.

03 - Switch to Heath bits for quicker assembly.