1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling:
1 cup salted caramel sauce
1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
Topping:
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 cup salted caramel sauce
4 Kit Kat® candy bars (1.5 oz each), chopped
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. Drizzle 1 cup caramel sauce over cake; spread evenly over surface, working back and forth to fill holes. In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes. Drop whipped topping by spoonfuls over cake; spread evenly. Refrigerate 30 minutes. Just before serving, drizzle with 1/4 cup caramel sauce and top with chopped candy bars. Cut into 5 rows by 3 rows.