15.25ozchocolate cake mix(including ingredients on back)
14ouncecan sweetened condensed milk
13.4ouncecan dulce de leche,divided use
¾cupchocolate syrup,divided use
2cupsCool Whip whipped topping
½cupHeath candy bar bts
Instructions
Bake the cake according to package directions (for a 9"x13" cake)
To assemble this cake, poke the baked chocolate cake with a chopstick or straw to create holes.
Pour sweetened condensed milk over the entire surface and allow it to soak in for a couple of minutes.
Next, add the dulce de leche to a microwave safe measuring cup and microwave it just until it is smooth and spreadable. Drizzle HALF of the dulce de leche and spread out to cover.
Drizzle ½ cup chocolate syrup over the dulce de leche layer. Drizzle in a criss-cross pattern.
Spoon the Cool Whip over the top and gently smooth it out.
Then, sprinkle Heath candy bar bits evenly over the surface of the Cool Whip.
Drizzle the remaining half of the dulce de leche over the Cool Whip and Heath bar bits. Note: if necessary, you may need to warm it up slightly to get it to drizzle again.
Finally, drizzle with the remaining ¼ cup chocolate syrup (again, I just do this in a criss-cross pattern).
This cake is best after it has chilled in the refrigerator for several hours. However, it can be served right away. It will just be a little messier to slice and serve.
Notes
This cake gets better the longer it sits.
You can make your own dulce de leche, see my tips above.
If you do not like Heath bits, you can sub them with other chocolate candy pieces.