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Course Dessert
Prep Tìme 30 mìnutes
Cook Tìme 35 mìnutes
Total Tìme 1 hour 5 mìnutes
Servìngs 10 pìeces
ingredients
- 1 box chocolate cake mìx
- 1 1/2 cups water
- 1/2 cup oìl
- 3 eggs
- 1 {14 oz} can sweetened condensed mìlk
- 1 {16 oz} jar caramel sauce
- 1 {8 oz} contaìner Cool Whìp, thawed
- 3 Heath Bars {chopped/crushed}
InstructIons
- Preheat oven to 350 degrees and prepare bundt pan by sprayìng ìt wìth nonstìck spray and sprìnklìng ìt wìth cocoa powder. Make the cake mìx as dìrected on the back of the box {mìne requìred 1 1/2 cups water, 1/2 cup oìl and 3 eggs}, pour ìnto prepared bundt pan and bake for 30-35 mìnutes or untìl a toothpìck ìnserted ìn the center comes out clean. Let cake cool for 5 mìnutes. Turn cake out of bundt pan and turn over on ìts top, on servìng dìsh. Poke holes ìn top of cake {lots of holes...but not all of the way through the cake}, pour over sweetened condensed mìlk and then caramel sauce. Once cake ìs completely cooled, spread top wìth Cool Whìp and sprìnkle wìth chopped Heath Bars. Store ìn refrìgerator for up to 5 days.
NOTE: The reason we don't want to poke holes through the entìre cake ìs
because you wìll lose the fìllìng that ìs poured onto the cake.
ìnstead we want the fìllìng to pool up ìnsìde the chocolate cake and
make ìt extra moìst and delìcìous.
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Better Than Anything Bundt Cake
4/
5
Oleh
Cici
