Ingredients

• Cake
• 1 cup all-purpose flour
• 2/3 cup unsweetened cocoa
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 up whole milk
• Filling:
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract
• 6 oz. cream cheese, softened
• 2/3 cup purchased caramel topping
• 4 (2.1 oz.) Baby Ruth candy bars, chopped

Directions

1. Heat oven to 350 degrees. Spray large rimmed baking sheet with cooking spray; line with parchment paper. Whisk flour, cocoa, baking soda and salt in a small bowl.
2. Beat butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. Add egg, beating until combined. Beat in 1 tsp. vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; spread evenly with spatula.
3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. place in refrigerator, cool 30 minutes or until chilled and firm.
4. Meanwhile, beat cream and 1 tsp. vanilla in large bowl at medium-high speed until stiff peaks form; remove whipped cream. In same bowl, beat cream cheese at medium speed 2 minutes or until smooth; beat in caramel topping. Stir in candy bars. Gently fold in whipped cream in 3 parts until just combined.
5. Invert cake onto cutting board or flat surface; gently peel off parchment paper. Cut cake crosswise in half. Place two large sheets plastic wrap crisscross on large baking sheet. Place one cake layer, top-side down, in center of plastic wrap. Spread filling to within 1/2 inch of edges. Top with remaining cake layer, stop-side up. Cover with plastic wrap. Freeze 4 hours or overnight, until firm. Cut into bars. (Store , covered, in freezer up to 1 week.)

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