BTS Cake or Poke Cake

Ingredients

1 9x13 chocolate cake, prepared and cooled, still in pan

14 oz sweetened condensed milk

16 oz cool whip

1 cup Heath Milk Chocolate Toffee Bits

1/2 cup caramel sundae sauce (Homemade optional)

HOMEMADE CARAMEL SUNDAE SAUCE:

1 cup granulated sugar

1/2 cup salted butter, cut into pieces

1/2 cup heavy cream

pinch of salt

Directions

Once the cake has completely cooled, poke 24-30 holes in it using the base of a wooden spoon.

Pour the sweetened condensed milk over the cake, aiming to fill the holes.

Cover and chill for a few hours until the cake has absorbed the sweetened condensed milk (you can tell it's absorbed when there aren't pools of sweetened condensed milk sitting on top of or around the sides of the cake anymore).

CARAMEL SUNDAE SAUCE DIRECTIONS:

In a medium saucepan over medium-high heat, melt the sugar by stirring it constantly for about 5-7 minutes. The sugar will start to form clumps, and then eventually melt down into an amber-colored syrup.

Once the sugar is completely melted, whisk in the butter.

After the butter is melted, slowly drizzle the heavy cream into the mixture while whisking.

Allow mixture to boil for 30 seconds (and no longer!), and remove from heat. Stir in the salt and allow to cool for a few minutes before serving over ice cream or anything else!

Spread the cool whip over the cake. Top with the Heath bits and drizzle the caramel syrup over top.

Keep chilled until ready to serve.

Serves 12-15