This cake has as many variations as it does names, but this is how I make it every time! The thing I love about this cake, is it is best to make it a day or 2 in advance… it really just gets better every day! It’s also impossible to mess up. If the whipped cream smudges when you wrap it up, just top it with a few more heath bar bits. Problem solved! 
Heath Bar Poke Cake
Ingredients
1 box chocolate cake mix plus ingredients to prepare it
1 can sweetened condensed milk
1 (14 oz jar) caramel topping
8 oz cool whip
(8 oz) bag heath bar pieces
Directions
Bake cake in a 9×13 pan according to package directions. Poke top of cake every 1/2 inch with the handle of a wooden spoon. Pour sweetened condensed milk evenly over cake, then drizzle with caramel topping. Allow to cool completely. Spread cool whip over top of cake then sprinkle with heath bar pieces. Store cake covered, in the refrigerator.
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