Chocolate Caramel Poke Cake

Ingredients

• 1 (18.25 ounce) box chocolate or chocolate fudge cake mix*
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) jar Mrs. Richardson's butterscotch/caramel topping
• 1 (12 ounce) container Cool Whip
• 4 Heath bars, broken into small pieces

Instructions

1. Bake cake per package directions using a 9 x 13-inch baking pan.
2. Let cake cool for 5 to 10 minutes after removing from oven.
3. Punch many holes in top of cake, using the end of a wooden spoon or other kitchen utensil to get 1/2-inch diameter holes.
4. Pour entire can of sweetened condensed milk over holes in top of cake. Let cool for 5 to 10 more minutes.
5. Pour butterscotch/caramel topping over top and spread it. Let cake cool icompletely.
6. When cake is cool, spread Cool Whip over top of cake.
7. Sprinkle Heath bar pieces over Cool Whip.
8. Chill until serving time.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.