Carmel Cake

Carmel Cake – Cristine Rolfson

1 Devils Food Cake Mix
1 can sweetened condensed milk
1 container hot carmel topping
2 Heath or Skor candy bars (crushed)
2 quarts heavy whipping cream
2 tbsp powdered sugar

Make cake according to package directions. While cake is baking combine sweetened condensed milk and carmel in a small saucepan and warm over low heat. When cake is removed from the oven and while still hot, take a wooden spoon end and poke holes all over the entire cake. Pour sweetened condensed/carmel mix over the entire cake. Place cake in the refrigerator to cool. While cake is cooling beat both containers of cream until whipped to stiff peaks. When cake is completely cooked spread whipping cream over the entire cake. Top cake with crushed candy bars over the entire cake. Store in refrigerator until time to serve.