Chocolate Caramel Heath Bar Cake - cooking recipe

Ingredients

1 3/4 cups boiling water
1 cup quick oats
1 cup brown sugar, packed
1 cup sugar
1/2 cup butter
2 large eggs, lightly beaten
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened baking cocoa
12 ounces chocolate chips
1/2 cup caramel syrup or 1/2 cup butterscotch syrup
1 (8 ounce) container Cool Whip
1/3 cup butterscotch pudding, prepared
2 Heath candy bars or 2 Skor candy bars, crushed

Preparation

Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
Add sugar and eggs and mix well.
Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
Mix in 1 cup of chocolate chips.
Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
Frosting:
Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
Refrigerate any leftovers.