Better Than Sex Cake Recipe for 15 Servings

Instructions:

1. Preheat the oven to 180°C. Grease your 23x33 cm glass baking dish with non stick spray or a thin layer of butter.
2. Combine the 432g chocolate cake mix, 240ml water, 120ml oil, and 3 eggs in a large bowl. Whisk until the batter is silky and no lumps remain.
3. Pour the batter into the prepared dish. Tap the pan on the counter three times to release any trapped air bubbles.
4. Bake for 30 mins until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let it sit for exactly 5 minutes.
6. Poke holes across the entire surface using the handle of a wooden spoon. Space them about 2 cm apart.
7. Whisk the 397g sweetened condensed milk and 340g salted caramel together in a small bowl until fully combined.
8. Pour the mixture slowly over the warm cake, ensuring it sinks into every hole. Note: The warmth of the cake reduces the viscosity of the caramel, helping it flow.
9. Chill the cake in the refrigerator for at least 4 hours. This allows the crumb to set.
10. Spread the 227g of thawed whipped topping over the cold cake and top with 227g of crushed Heath bars for that final crunch.