Heath Bar Cake

Sure hope all of you moms had a Happy Mother's Day yesterday! My sister Rhonda prepared a "Thanksgiving quality" lunch at her house in honor of our mom, Nancy, and I brought a dessert that has become a favorite on our family's table, a pudding-like Heath Bar Cake. I don't mean to insult your intelligence (or cooking sensibilities) if you have been making this for years, but every now and again I find someone who has never had this cake, and it really is quite yummy. So, here's the recipe in case someone needs it!

Heath Bar Cake

1 package Devil's Food or Chocolate Fudge cake mix (prepare it according to package directions for a 9 x 13-inch cake)
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 small carton Cool Whip
3/4 package Heath Bits o' Brickle toffee bits OR about 6 Heath Bars chopped in the food processor

Bake cake according to package directions. When cool, punch holes in the cake with the handle of a wooden spoon.

Pour the can of sweetened condensed milk into the holes, followed by the caramel ice cream topping. The cake will be swimming in a sea of toppings at this point. Spread with Cool Whip, spreading with a light touch to keep the cake crumbs from getting mixed in the Cool Whip.

You can add the topping now, but I like to add it just before serving so it retains some crunch. At any rate, you really need to let this cake chill in the refrigerator overnight to absorb all the toppings. This cake is so rich and dense, it will weigh approximately 87 pounds when you take it out of the refrigerator, and you will gain about that same amount if you eat this very often. But for those few-times-a-year special occasions? Enjoy!

And here are all the ladies in our family gathered for Mother's Day 2009: Aunt Jane, Cari, me, mom, Rhonda w/ Amelia, and kneeling, Madison