1(15.25) ozbox yellow cake mix + ingredients listed on back of box
1(14) ozjar Hershey's Caramel Topping
1(14) ozcan sweetened condensed milk
1(12) ozjar Smucker's Hot Fudge Topping
1(8) ozfrozen cool whip, THAWED
2bagsmini TWIX candy bars, unwrapped
Instructions
Prepare cake per directions on back of cake mix box using a 9 x 13 baking dish sprayed with non-stick cooking spray. Bake in oven per directions for a 9 x 13 baking dish until a toothpick inserted into center of cake comes out clean. Remove cake from oven.NOTE: For a more bakery flavored cake, substitute milk for the water, and melted butter for the oil. Makes a very fluffy cake.
While cake is warm, using a large straw or other kitchen utensil with a large end, poke lots of holes throughout the cake making sure to go all the way to the bottom. Set cake aside.
In a medium bowl whisk together caramel topping with the sweetened condensed milk. Pour mixture over the cake aiming for the holes. Using an offset spatula smooth out the mixture on the cake.
Spoon the hot fudge topping from the jar into a microwave safe small bowl or a 2 cup measuring cup. Microwave for 30 seconds and stir. Microwave again in 10 second increments while stirring between until fudge is a liquid state.Pour hot fudge liquid on top of cake aiming for holes. Smooth out using an offset spatula.Allow cake and fudge to cool for 30 minutes. (This will prevent cool whip from curdling in next step.)
Dollop thawed cool whip all over cooled cake and smooth out with a spoon. Give it some peaks for a nice texture look.
Place unwrapped mini TWIX candy bars in rows on cake. You can also crush them up or chopped them up and sprinkle all over cake. However you would like to decorate your cake. Cover and refrigerate for 2 hours before serving. Enjoy.
