n a large bowl, add cake mix and sugar, mix.
In a medium sized bowl, add butter and almond bark.
Microwave for 30 seconds, stir, and keep microwaving in 15 second bursts until mixture is melted.
Add milk to melted candy bark and butter, stir well.
Add liquid ingredients to cake batter and powdered sugar.
Stir well until there are no lumps.
Pour ½ mixture into 9x9 casserole dish lined with parchment paper or foil OR use a silicon dish.
Drizzle dulce de leche sauce over fudge, swirling throughout fudge for a marbled texture.
Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
Cut into small bits, or leave as one big chunk if making ahead of christmas and freezing.