1 box chocolate cake mix, and ingredients it calls for
NOUGAT FILLING
¼ cup butter
1 cup sugar
¼ cup evaporated milk
1½ cups marshmallow creme/fluff
1 tsp. vanilla
Remaining ingredients
1 (12 oz) jar caramel topping
1 (8 oz) tub cool whip, thawed
3 regular size Milky Way Candy Bars, chopped

Bake cake according to directions in a 9x13 pan.
Let cake cool for about 5 minutes.
While cake is cooling, make the nougat filling. Melt butter in saucepan over medium heat. Add sugar and milk, stirring constantly to until sugar is dissolved. Bring to a boil and stir for 4 minutes. Remove from stove and stir in marshmallow cream and vanilla. Mix until smooth.
Poke holes in cake with the handle end of a wooden spoon
Evenly pour and distribute nougat filling into the holes in the cake.
Next evenly pour and distribute caramel topping into the holes in the cake.
Let cake cool completely.
Once cake is cooled completely, evenly spread thawed cool whip over the top of cake.
Sprinkle chopped Milky Ways over the top of cool whip.
Store in fridge until ready to eat. Store any leftovers in fridge.

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