Description
This indulgent chocolate cake is topped with caramel, sweetened condensed milk, and Cool Whip, then sprinkled with Heath bars for a delicious treat.
Ingredients
Scale
- 1 box (15 oz) chocolate cake mix, plus ingredients listed on box (typically eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel ice cream topping
- 1 tub (8 oz) Cool Whip, thawed
- 4–5 Heath bars, crushed (or 1 cup Heath toffee bits)
Instructions
- Preheat oven according to cake mix directions (usually 350°F/175°C). Grease a 9×13-inch baking pan.
- Prepare cake batter as directed on the box. Pour into the prepared pan and bake according to package instructions, until a toothpick inserted in the center comes out clean.
- As soon as the cake comes out of the oven, use the handle of a wooden spoon or a straw to poke holes all over the top of the warm cake.
- Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
- Immediately pour the caramel topping over the cake, spreading it evenly. Let the cake cool completely to room temperature.
- Once cooled, spread the thawed Cool Whip evenly over the top.
- Sprinkle the crushed Heath bars generously over the Cool Whip layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely before serving.
Notes
- This cake is best served cold after refrigerating to help firm it up.
- Feel free to substitute Heath bars with other types of crunchy toffee candy if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg