Candy Bar Cake

Want to celebrate or feel like you deserve a reward? Here's a cake that will provide sweet satisfaction. ...MORE + LESS -

2 cups (500 mL) all-purpose flour

1 1/2 tsp (7 mL) baking soda

1/2 tsp (1 mL) salt

1 1/2 cups (375 mL) sugar

1/2 cup (125 mL) butter or margarine, softened

3 eggs

1 tsp (5 mL) vanilla

4 squares (each 1oz/28 g) unsweetened baking chocolate, melted & cooled

1 cup (250 mL) buttermilk

1 can (300 mL) sweetened condensed milk

1/2 cup (125 mL) caramel topping

3 cups (750 mL) fun-sized chocolate-coated nougat and peanut candy bars, chopped

1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting

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1

Heat oven to 350°F (180°C) for shiny metal or glass pan or 325°F (160°C) for dark or non-stick pan. Grease bottom and sides of 9x13-inch (23x33 cm) rectangular baking pan, with shortening; lightly flour.
2

In medium bowl, mix flour, baking soda and salt; set aside.
3

In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
4

Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate.
5

Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
6

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
7

Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake.
8

Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until melted; drizzle over cake.
9

Cool cake about 1 1/2 hours before serving.