BONNIE’S BLUE RIBBON CHOCOLATE DREAM CAKE

Step 1: Bake the Cake
Bake the Devil’s food cake according to the package directions in a 9×13 inch pan. While still warm, poke holes in the cake with the handle of a wooden spoon, spaced about one inch apart.

Step 2: Crush Heath Bars
Crush the Heath bars. Reserve 1/4 cup for decorating the top later.

Step 3: Add Caramel Topping
Heat the caramel topping in a glass measuring cup in the microwave for about 1 minute until pourable. Slowly pour the warm caramel over the cake, allowing it to sink into the holes.

Step 4: Pour Condensed Milk
Pour the room-temperature sweetened condensed milk over the top of the cake.

Step 5: Add Crushed Candy
While the cake is still warm, sprinkle the crushed Heath bars over the entire surface. Let the cake cool completely, then chill in the fridge.

Step 6: Make the Frosting
Whip the heavy cream and sugar until very stiff.

Step 7: Frost and Decorate
Spread the whipped cream over the cooled cake. Decorate with the reserved candy and drizzle with more caramel topping if desired. Refrigerate and serve directly from the pan.

Step 8: Bonus Tip
Using a reduced-fat Devil’s food cake mix still delivers amazing flavor—no one will notice the difference. Letting the cake sit overnight enhances the flavor even more