Preheat oven to 350°F and prepare a 9x13 inch cake pan with non-stick spray.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.

In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.

Add wet ingredients to dry ingredients and beat until smooth. Gradually add hot water and mix on low until combined.

Pour batter into prepared pan and bake for 32 minutes or until a toothpick inserted comes out clean.

Remove from oven, poke holes across the cake with a spatula end, and pour caramel mixture into the holes. Cool completely.

Prepare whipped cream by whipping heavy cream, powdered sugar, peanut butter, and vanilla until stiff peaks form.

Spread whipped cream over cooled cake, top with chopped Snickers, and drizzle with caramel and chocolate sauces.

Refrigerate until ready to serve. Best enjoyed within 3 to 4 days.