- Bake the cake according to the package instructions in a 9×13 inch pan. Let it cool for 5 minutes.
- Poke holes all over the cake using a wooden spoon’s handle. Allow it to cool for 30 minutes.
- Evenly pour the sweetened condensed milk over the cake, making sure it fills the holes.
- Drizzle the cake with caramel topping and let it cool completely. For quicker cooling, refrigerate it, ensuring it’s covered well.
- Once cooled, lavish the cake with Cool Whip, smoothing it evenly. Garnish with the chopped candy bars and a drizzle of caramel topping for extra indulgence.
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