• Pre-heat oven to 375 degrees F. Line a 9 x 13 inch pan with parchment paper and spray with non-stick cooking spray. Set aside.

Chocolate Sheet Cake or 1 Chocolate Cake Mix + Ingredients for 9x13 sheet pan prepared as directed on package.

• Home-made Version: In a large bowl, whisk together the flour, sugar, baking soda and salt, set aside.
• Place the butter, cocoa powder, water, and espresso powder in a saucepan. Bring to a boil over medium-high heat stirring until smooth and the cocoa has dissolved. Pour the chocolate mixture over the dry ingredients and whisk until smooth.
• Add the buttermilk, vanilla and eggs and whisk until completely combined.
• Pour the batter into the prepared pan and bake for 22-25 minutes, or until the top of the cake springs back after being gently pressed with a fingertip. Cool slightly and cut into cake one inch squares.

Sweetened Condensed Milk Layer

• Pour the sweetened condensed milk over the cake and place cake in fridge to prepare the whipped cream and caramel if making from scratch.

Homemade Salted Caramel Sauce or use Pre-made Salted Caramel Sauce

• Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in color, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar until ready to use.

16 - 20 oz Whipped Cream, like Cool Whip or 4-5 cups heavy whipping cream + 1/2 cup powdered sugar

• To make fresh whipped topping: Add 4-5 heavy whipping cream and powdered sugar and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form approx 5 mins in all. Don’t overbeat, or you’ll end up with lumpy butter.

Heath Bar Layer

• Chop up Heath bars, set aside

Ready to assemble

• Time to layer, then layer again...
• Place and layer ½ of drenched sweetened condensed milk chocolate cake cubes into the bottom of trifle bowl.
• Drizzle some salted caramel over cake cubes.
• Sprinkle some Heath Bar bits over caramel/cake cubes.
• Spoon or pipe a whipped cream layer on top of cake cubes, then repeat layers one more time, then pipe a whipped cream border if you wish. Add some more salted caramel sauce and heath bits. The more the merrier!
• Refrigerate overnight or up to 6 hours. Let's Party!