This is the recipe I used to make my Heath bar cake, but I made several tweaks (*) to make it gluten free (wheat free). I used Pamela’s gluten free chocolate cake mix and made it according to package instructions. I also whipped up 24 oz of fresh heavy cream with a tspn of vanilla extract and 1 tbspn of confectioner’s sugar to make the whipped topping. And because I like a richer cake, I used milk instead of water, as called for by the cake mix. Enjoy!
*(18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
*1 1/3 cups water (or as called for by your cake mix)
1 cup caramel ice cream topping (I like Smuckers)
1 (14 ounce) can sweetened condensed milk
*1 (12 ounce) container whipped topping
3 -4 Heath candy bars, chopped
Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
While still hot, punch holes in top of cake with a skewer or large fork.
Pour sweetened condensed milk and caramel topping over hot cake.
Let cake cool.
Spread with whipped topping and sprinkle chopped Heath bars over all.
Refrigerate until ready to serve.
***Recipe courtesy of Food.com***