Snickers Cake (Michelle Tite Albright)

By LADONMANK

Ingredients

• 1 bag fun size Snicker bars
• 1 jar caramel sundae topping
• 1 chocolate cake mix (I use Devils Food)
• 1 (8 oz) Cool Whip

Preparation

Step 1

Bake cake as directed in a 9 x 13 inch pan. While hot, poke several holes with wooden spoon in the top. Pour caramel over the cake and let soak in. Place snickers in freezer for about 15 minutes until hard. Chop snickers into pieces. Mix chopped snickers into cool whip leaving a handful of snickers for topping. Spread cool whip mixture over cake and sprinkle remaining chopped snickers over the top. Refrigerate until serving.