Gooey Chocolate Caramel Cake


1 chocolate cake mix (I used devil's food)
1 can sweetened, condensed milk
1 can caramel sauce, set aside a few tbsp. to drizzle over top cake
1/2 cup chocolate chips
1/2 cup heath brittle*
1 package cool-whip, thawed

*If your store doesn't carry the heath brittle in a bag just crush 2 or 3 bars


Cook cake by box directions in 13x9 baking dish

Allow cake to cool completely then grease (I use non-stick cooking spray) the end of a wooden spoon that has a round handle and poke holes in cake, about 1/2 inch apart.

Mix caramel sauce and sweetened condensed milk and pour over cake. 

Place cake, covered, in refrigerator over night (you don't have to do this step but it allows the cake to really absorb the sauce and tastes best this way).

Spread cool-whip topping over cake evenly and sprinkle with chocolate chips, heath brittle, and caramel sauce.