Chocolate Caramel Cake
photo by toohot4u
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 Cake
- Serves:
- 12
ingredients
- 1 (18 1/4 ounce) package devil's food cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1⁄2 cup sweetened condensed milk
- 3⁄4 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Summer Breeze
East Falmouth, MA
Now that my husband and I are retired we have moved to Cape Cod to live. Before retiring we were both educators in MA. We thank God everyday for allowing us to retire in such a beautiful place. I have always been a cook and baker and am never happier than I am when in the kitchen. Since retiring I have been able to spend more time with my passions of cooking and crafts. I love making wreathes from dried flowers from our garden and have recently matted and framed dried flower arrangements for our three married daughters. We have 7 grandchildren that we enjoy spending time with also.