Ingredients
1
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1
cup sour cream
1
cup water
1/2
cup vegetable oil
3
eggs
1/2
cup caramel topping
58
Milky Way® original minis (from two 10.5-oz bags), unwrapped
1/3
cup butter, cut into pieces
4 1/2
teaspoons milk
1
teaspoon vanilla
2
cups powdered sugar
Preparation
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat cake mix, sour cream, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke warm cake every inch with bamboo skewer halfway into cake, twisting skewer back and forth. Pour caramel topping over cake, spreading to fill holes. Cool completely in pan on cooling rack.
In medium microwavable bowl, place 42 of the candy bars, the butter and milk. Microwave on Medium (50%) 1 minute, then in 15-second intervals, until candy is melted and mixture can be stirred smooth. Stir in vanilla. Gradually add powdered sugar, beating with spoon until frosting is smooth and spreadable.
Frost cake. Chop remaining 16 candy bars; sprinkle over frosting.
