Michelle H.
1 pkg chocolate cake, prepared as directed in 9 x 13 pan
1/3 bottle chocolate syrup
1/3 bottle caramel ice cream topping
1 can sweetened condensed milk
8 oz. Cool whip
1-2 Heath or Skor candy bars, crushed
Prepare chocolate cake. Let cool. Poke holes in top of cake with a fork across the entire surface. Pour syrups and milk over top. Allow to soak in for several hours while in the refrigerator. Before serving, frost with cool whip and sprinkle with candy.
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