This is not your average chocolate cake.
For most people chocolate cake is the height of tasty indulgence. A rich and moist cake really brings out the flavor of the chocolate. But, add a few other ingredients, like caramel and toffee, and you’ve got a cake that will satisfy even the most intense sweet tooth.
Serves 10
30m prep time
35m cook time
2h inactive
Contains gluten
INGREDIENTS
1 15.25 box of chocolate cake mix (plus the ingredients to prepare the cake mix called for on the package)
1 16-ounce jar of caramel sauce
1 14-ounce can of sweetened condensed milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 8-ounce bag of toffee chips (or crush 3-4 Heath candy bars)
PREPARATION
Prepare chocolate cake mix as instructed on box using a 9×13 cake pan.
Allow cake to cool for 5 minutes and then poke holes in cake at regular intervals using a chopstick or skewer.
Pour caramel sauce over the top of the cake and allow it to soak in.
Then pour the can of sweetened condensed milk on top as well.
Let cake cool completely.
Whip cream until soft peaks form. Add powdered sugar and continue to whip.
Frost cake with frosting. Top with toffee candy pieces and refrigerate one hour or more before serving.
