1 1/2 cups white sugar
1 1/2 cups milk
1 1/2 cups vegetable oil
1 1/2 tablespoons instant espresso coffee powder
1 1/2 cups first-generation corn syrup
1 1/2 cups vegetable oil
2 eggs
4 (1 ounce) squares unsweetened chocolate, chopped
1 (4 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups butter, melted
1 (16 ounce) can vanilla wafers
1 pint heavy whipping cream
2 tablespoons sugar
2 tablespoons butter
1 (3.5 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
In a large bowl, mix sugar, milk, oil, espresso coffee powder, corn syrup, oil, eggs, chocolate, evaporated milk, sweetened milk, chocolate mixture, and pudding.
Place caramel candies, whipped cream and butter in separate small bowl. Whip cream until stiff. Fold into caramel candies. Spread evenly into prepared pan.
Bake in preheated oven for 35 minutes. Remove from oven and pour caramel cream over cake, leaving around 2 inches of caramel on top. Cool completely, and cut into squares.