Chocolate Caramel Cake

Recipe by Summer Breeze
READY IN: 50mins
YIELD: 1 Cake


  • 1
    (18 1/4 ounce) package devil's food 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)
  • 34
    cup caramel ice cream topping
  • 3
    (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
  • 1
    (8 ounce) container frozen whipped topping, thawed


  • Bake cake according to package directions for a 9x13 inch pan and cool on a 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 over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
  • Let cake cool in pan completely.
  • Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
  • Refrigerate and serve right from the pan!