Bake cake as directed on the box in a 13 x 9 x 2-inch pan or glass baking dish.
While cake is still hot, combine Eagle Brand milk and ice cream topping.
Pour over cake and let cool.
Top with Cool Whip and sprinkle with Heath bar (grated) or Sensations.
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
Bake cake as directed on box and cool.
Punch holes in top of cake (with fork).
Pour ice cream toppings over cake.
Top with Cool Whip, pecans and Heath bar bits.
Refrigerate.
Bake cake according to the directions on the package.
After cake is cooked, punch holes in it and pour the milk and caramel over it.
Let cake cool.
Top with Cool Whip.
Sprinkle crushed Heath bar candy over Cool Whip.
Refrigerate.
This cake is best if made several hours before serving.
Bake cake according to directions on box. Remove from oven. While hot, punch holes in cake with straw. Pour onto hot cake the Eagle Brand milk and ice cream topping. Let cool. Cover with Cool Whip and garnish with crushed Heath bar.
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Tear chocolate cake into pieces.
Layer cake, pudding, Cool Whip, 3 of the crushed Heath bars, cake, liqueur, pudding, Cool Whip and remaining Heath bars (may have leftover cake). Refrigerate.
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork.
Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce.
Cover and cool overnight in the refrigerator.
Next day, frost with Cool Whip.
Break Heath bar into small pieces and sprinkle over top of Cool Whip.
Cook German chocolate cake as directed on package.
When cake is done, while hot, pour milk over cake.
Next, pour caramel topping over cake.
Next, put chopped nuts, then add chopped Heath bar.
Punch holes in cake before adding topping ingredients.
Tear cake into pieces.
Put in a large bowl.
Sprinkle 1/2 of Heath bar bits over cake.
Cook pudding according to package directions and let cool. Pour pudding over cake (mix a bit, if necessary).
Put in refrigerator overnight.
Cover top with Cool Whip and sprinkle with remainder of Heath bar chips.
Kids of all ages love it!
Follow directions for cake mix and bake in a 9 x 13-inch cake pan. Remove cake from oven and immediately poke holes in cake with the end of a wooden spoon.
Pour Eagle Brand milk over cake (I only use about 3/4 of the can).
Cool completely.
After cake is completely cool, pour caramel topping over cake (about 3/4 of jar).
Spread Cool Whip on cake and then sprinkle crushed Heath bar over Cool Whip.
Refrigerate.
Blend flour, butter and both sugars.
Take out 1/2 cup and reserve.
To the rest, add buttermilk, soda, egg and vanilla. Blend well.
Pour into a greased 10 x 14 x 2-inch cake pan.
Take crushed Heath bar and nuts.
Add the 1/2 cup reserved mixture and sprinkle over top of batter.
Bake in a 350\u00b0 oven for 30 minutes.
Fix cake mix as instructed for a 9 x 13-inch pan.
Bake as directed.
While cake is still hot, punch holes all over the cake with a rounded pencil shape object.
Pour Eagle Brand milk over the cake. Then pour caramel over the cake.
Pound Heath bars into small pieces.
Put 3/4 over cake.
Let cake cool in refrigerator. Then put your Cool Whip on top.
Sprinkle with remaining Heath Bar pieces.
Keep refrigerated.
It's wonderful!
Bake cake according to package directions.
While cake is still hot, poke holes in it about 1-inch apart using the handle of a wooden spoon.
Pour sweetened condensed milk and caramel topping over cake, making sure cake is completely covered.
Refrigerate overnight.
When serving, garnish with whipped topping and sprinkle with Heath bar crumbs.
Bake cake according to package directions.
While cake is still hot, poke holes in it about 1-inch apart using the handle of a wooden spoon.
Pour milk and caramel over cake, making sure cake is covered.
Refrigerate overnight.
Before serving, garnish with Cool Whip and sprinkle with Heath bar crumbs.
(I crush mine in food processor.)
Mix flour, sugar and margarine together.
Save out 1 cup. Then add the milk, soda and vanilla to the batter.
To the 1 cup you have saved, add the Heath bars and nuts.
Pour the first mixture in greased 9 x 13-inch pan.
Add the Heath bar mixture on top.
Bake for 35 to 40 minutes at 350\u00b0.
Prepare cake mix according to package directions.
Bake in a 9 x 13-inch pan, also according to package directions.
Cool.
After cake is cool, using a straw, punch holes in the cake (the more holes the better).
Mix cake mix as directed.
Bake cake until done.
Remove from oven; poke holes in cake while hot.
Pour milk and caramel over cake.
Let cool, then spread on cool whip and sprinkle with chips.
Heat oven to 350\u00b0.
Grease a 13 x 9-inch pan.
Combine sugar and flour on low speed in a mixer until thoroughly mixed.
Cut in butter with a pastry blender until mix resembles small peas. Reserve 1/2 cup mixture for topping.
Add milk, egg, vanilla, baking soda and salt to remaining crumb mix.
Transfer to pan.
Add Heath bar bits to reserved crumbs, along with nuts.
Sprinkle on cake.
Bake about 35 minutes until done.
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done.
Serve with pretzels and apples.
Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!