3 c flour
2 c sugar
1/2-3/4c baking cocoa
2 t baking soda
1/2 t salt
2 c tepid water
3/4 c oil
2 t vanilla
1 t vinegar
1 can sweetened condensed milk (fat free)
1 jar caramel ice cream topping
1 tub cool whip (fat free)
1 bag of mini candy bars of choice-chopped (heath is delic)
Wisk together dry ingredients to disperse cocoa evenly. Add wet ingredients and mix.
Bake at 400 about 25 mins or until toothpick comes out clean.
Cool completely.
Using end of wooden spoon, poke holes in cake about 1 inch apart.
Pour sweet milk and caramel over top; smooth with spatula.
Allow to sit overnight so milk and caramel soak in and moisten cake. Spread cool whip over top. Sprinkle with chopped candy
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