Chocolate Caramel Heath Bar Cake
This is incredibly moist and dense and rich. I have been adapting this recipe over the years and I think it's finally reached perfection. Enjoy! (Be sure to use quick cooking oats instead of regular oats, or the cake will have more of a crunchy texture.)
- Ready In:
- 1 3⁄4 cups boiling water
- 1 cup quick oats
- 1 cup brown sugar, packed
- 1 cup sugar
- 1⁄2 cup butter
- 2 large eggs, lightly beaten
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup unsweetened baking cocoa
- 12 ounces chocolate chips
- 1⁄2 cup caramel syrup or 1/2 cup butterscotch syrup
- 1 (8 ounce) container Cool Whip
- 1⁄3 cup butterscotch pudding, prepared
- 2 Heath candy bars or 2 Skor candy bars, crushed
- Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
- Add sugar and eggs and mix well.
- Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
- Mix in 1 cup of chocolate chips.
- Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
- Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
- While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
- Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
- Refrigerate any leftovers.