I call it "Brazilian Bolo" because we were introduced to this cake by a Brasileira friend of ours, Margareth. Although not technically a Brazilian recipe, Margareth told us it is very like many cakes there. The addition of sweetened condensed milk is one of the reasons - it is more than moist, it is wet.
I admit to being and "ingredient snob" but I have used different brands of some of the ingredients and have found that the very best tasting version of this cake is possible only with certain brands. Sorry, but it's just the truth.
The bits of Heath toffee in a bag, even crushed up Heath bars, are NOT AS GOOD. And using just any caramel sauce won't do, either. Trust me. It really makes a difference, I promise. It's like the difference between a high quality, real vanilla extract and imitation vanilla. I know, I know, there are a few of you out there who will say, "Well, I can't taste the difference between vanillas." All I have to say is, are you kidding?
Brazilian Bolo or "BTS" Cake
1 chocolate fudge cake mix (any brand as long as "fudge" is in the name)
1 can sweetened condensed milk
1/2 jar Mrs. Richardson's butterscotch caramel topping, heated
3 Score bars, crushed.
Prepare the cake according to package directions in a 13x9 inch baking pan.
Immediately after removing the cake from the oven, use a fork to gently shave off the "skin" on top of the cake. (This allows the milk and caramel to saturate the cake better.)
Using a chopstick, poke holes in the cake. Pour the entire can of sweetened condensed milk over the top of the cake, then pour the heated caramel topping evenly over the cake. Let cake cool completely. (You can refrigerate it at this point, to speed up the cooling if you want.)
Just before serving, top cake with Cool Whip then sprinkle with crushed Score bars.
Serves 16 normal people or 2-4 men with no shame.