Hello!  So I haven’t been the best blogger, but I’m back and we’re starting out with a simple, but delicious recipe for summer get togethers.  I especially enjoy this one because you can make it ahead of time and it travels well.  It’s perfect right from the fridge and you’ll enjoy how moist the cake stays.  I also also used fat free caramel as well as sweetened condensed milk-no one could tell!

Ingredients

1 package Devil’s Food Chocolate Cake Mix, I like Duncan Hines Cake Mixes-they are worth the few extra pennies

1 14 oz. can sweetened condensed milk, fat free ok

1 15 oz. jar caramel ice cream topping, fat free ok

1 Container cool whip, thawed, lite ok

4 Heath bars, crushed and set aside

Directions

1.  Prepare and bake the mix according the package directions.  Bake cake in a greased 9X13 pan.  Cool the baked cake for 5-10 minutes. 

2.  Using a wooden spoon handle, poke holes into the cake. 

3.  Pour the sweetened condensed milk over the cake, followed by the caramel topping.  Put the cake in the refridgerator, over night is best. 

4.   The next day, spread the entire container of cool whip over the cake, then top with crushed Heath Bars.  Enjoy and for best results keeping remaining cake in the refridgerator!