''Snicker's Cake''

The real title of this recipe is a bit racy, so I've toned it
down for the PG audience
Megan Bradley

1 Devil's Food cake mix (plus ingredients to make cake) 1 jar caramel butterscotch topping (I use Mrs. Richardson's) 1 can Eagle Brand sweetened condensed milk couple handfuls of mini chocolate chips 16 oz. Cool Whip 4 regular size Snickers bars (frozen) Directions: Prepare cake using directions on the box, in a 13'' x 9'' pan. Remove cake from oven and poke holes in top with a straw. Pour butterscotch over the top. Place cake back in warm oven (turned off) for 10 minutes. Remove and pour milk over top of butterscotch. Sprinkle chocolate chips over milk. Let cool. Spread Cool Whip over top of cooled cake. Break Snickers bars with a hammer. Sprinkle over top. Refrigerate until ready to serve. Cake is best if made the day before. (If you want the Snickers topping to be a little finer, put the smashed chunks in a food processor. Just make sure they're still frozen)