Recipe information
Yield
serves 15 to 20
Ingredients
One 18 1/2-ounce package chocolate cake mix
One 14-ounce can sweetened condensed milk
One 6-ounce jar caramel or hot fudge topping
8 ounces Cool Whip
4 Skor candy bars, crushed
Preparation
Prepare cake according to directions and bake in 9 × 13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.
