Chocolate Candy Cake

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READY IN: 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package chocolate cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 6
    ounces caramel ice cream topping
  • 3
    (1 1/2 ounce) chocolate-covered english toffee bars, chopped
  • 1
    (8 ounce) container frozen whipped topping, thawed
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DIRECTIONS

  • Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
  • Make slits across the top of the cake, making sure not to go through to the bottom.
  • In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
  • Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
  • Let cake cool completely, then top with whipped topping.
  • Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
  • Refrigerate and serve right from the pan!
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