Ingredients
1 (15.25 ounce) package devil’s food cake mix
2/3 cup water
1/2 cup oil
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping, thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy, crushed
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix cake mix, water, oil, and eggs in a large bowl until smooth. Pour batter into prepared pan.
3. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove cake from oven and immediately poke holes all over the cake using a skewer or straw.
5. Pour sweetened condensed milk evenly over the warm cake.
6. Pour hot fudge topping over the cake, followed by caramel topping.
7. Let cake cool for 1 hour at room temperature.
8. Spread whipped topping evenly over cooled cake.
9. Sprinkle crushed candy bars on top.
10. Refrigerate for at least 1 hour before serving.
Notes
Store covered in the refrigerator for up to 4 days.
For cleaner slices, chill the cake longer before serving.
You can crush the candy bars inside a sealed plastic bag using a rolling pin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg