Chocolate Caramel Heath Bar Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 3/4 cups boiling water
• 1 cup quick oats
• 1 cup brown sugar, packed
• 1 cup sugar
• 1/2 cup butter
• 2 large eggs, lightly beaten
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened baking cocoa
• 12 ounces chocolate chips
• 1/2 cup caramel syrup or 1/2 cup butterscotch syrup
• 1 (8 ounce) container cool whip
• 1/3 cup butterscotch pudding, prepared
• 2 heath candy bars or 2 skor candy bars, crushed

Recipe

• 1 pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
• 2 add sugar and eggs and mix well.
• 3 mix together flour, baking soda, salt and cocoa and stir into wet mixture.
• 4 mix in 1 cup of chocolate chips.
• 5 pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. sprinkle the rest of the chocolate chips over the top.
• 6 bake at 350 for 35-40 minutes. don't overbake - check with knife after 30 minutes.
• 7 while cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
• 8 frosting:.
• 9 just before serving, carefully fold the pudding (i use one snack-pack of pudding and it's about perfect) into the cool whip. frost the cake with it and sprinkle the crushed candy bars evenly over the top.
• 10 refrigerate any leftovers.