Description
Rich chocolate cake, caramel, toffee, and whipped topping – need I say more?!
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- ½ (14 ounce) can sweetened condensed milk
- 6 ounces caramel ice cream topping
- 3 (1.4 ounce) bars chocolate covered toffee, chopped
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9×13-inch glass pan.
- Mix cake mix
- water
- vegetable oil
- and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
- Combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake
- letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
- Cool cake completely
- then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
- Refrigerate until chilled through and serve right from the pan.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 24