Friday, June 10, 2011

Candy Bar Cake

I think pretty much everyone in the world has had this cake by now, but it is truly one of our families favorites and is super easy to throw together that I just had to post it!  It doesn't use traditional frosting (which the majority of my kiddo's don't like) but uses cool whip instead.  We changed it from the original recipe because Tony (the hubby) isn't a big fan of toffee.  The Kit Kat's are a wonderful substitution!

Candy Bar Cake
1 box Chocolate cake mix (any variety works)
1 can sweetened condensed milk
1/2 bottle caramel butterscotch ice cream topping
1 carton (8 oz.) cool whip, thawed
6 Kit Kat bars

Bake the cake in a 9 x 13 cake pan according to package directions.  Let the cake cool for about 10 minutes.  Using a meat fork (or whatever else you can think of) poke holes all over the cake.  Pour the milk over the entire cake trying to spread evenly.  Then do the same with the ice cream topping.  Let cake cook completely.  I usually put it in the frige to help the process along. 

When the cake is completely cooled, break up all 6 Kit Kat bars into smallish pieces (not to fine, not to chunky!).  Reserve about 1/4 cup of the candy bars & mix the rest in with the cool whip.  Spread the cool whip on the cake.  You can either smooth it or make peaks (which is what I like to do) using an off-set spatula.  Sprinkle the reserved candy bar pieces over the cool whip.

Enjoy!
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