This cake goes by a few different names haha, but whichever you choose to call it, it lives up to the name. It is so so good! You can use regular cool whip for the topping, but I found that making homemade whipping cream is much better. ENJOY!
For the cake:
1 box devil’s food cake mix (Prepared following the instructions on the box)
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
Bake cake according to package directions for a 9×13 inch pan; cool in pan for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; Let cake cool completely in the fridge for about 2 hours
For the topping:
2 cups heavy whipping cream
1/2 cup of sugar
1 tsp vanilla
3 peanutbutter finger candy bars
Blend the cream until thick, then add the sugar and vanilla till combined. Top the entire cake with the topping. Crush the candy bars into small pieces and sprinkle all over the topping.