Holy Chocolate Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly spray a 9x13-inch pan with cooking spray.

Step 3 -Mix the cake mix, the water, the oil, and the eggs together with an electric mixer on low speed for 1 minute, scraping down the sides.

Step 4 -Mix at medium speed until the batter looks thick and well-blended, about 2 minutes.

Step 5 -Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.

Step 6 -Bake until the cake springs back when pressed lightly with your finger and just starts to pull away from the sides of the pan, about 35-38 minutes.

Step 7 -Transfer the cake to a wire rack and immediately poke holes in the top of the cake with a drinking straw or a chopstick.

Step 8 -Place the caramel topping and the condensed milk in a small bowl, stirring to combine.

Step 9 -Spoon the caramel mixture over the warm cake so it can seep into the holes.

Step 10 -Sprinkle 1/2 of the crushed candy bars over the cake.

Step 11 -Place the whipped topping and the cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.

Step 12 -Spread the frosting over the cake and sprinkle with the remaining candy pieces.

Step 13 -Place the pan in the fridge to chill for at least 20 minutes.

Step 14 -Slice and serve.