Prepare the cake mix according to the instructions on the package, and bake in a 13" x 9" pan. As soon as you remove it from the oven, poke holes all over the top of the cake, piercing deeply with a large fork or a sharp knife. Pour the caramel topping over the cake while it's still hot, distributing it evenly with a spoon. Pour the canned milk over the caramel topping, and spread it over the cake with a spoon. Sprinkle the crushed candy bars over the milk, reserving about 1/3 of a bar for garnish. Let the cake cool completely. Top with Cool Whip, and garnish with the remainder of the candy bar. Refrigerate for at least one hour before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1183g)|
|Recipe Makes: 4|
|Calories from Fat: 532 (14%)|
|Amt Per Serving||% DV|
|Total Fat 59.2g||79 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 16.9mg||5 %|
|Sodium 5705.4mg||197 %|
|Potassium 989.5mg||26 %|
|Total Carbohydrate 845.7g||249 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 834g|
|Protein 32.5g||46 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3906
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