Description
This Chocolate Toffee Cake is a rich, decadent dessert that is surprisingly simple to make, perfect for any beginner baker. It features a moist chocolate cake base soaked in sweet condensed milk and caramel, topped with whipped topping and crunchy toffee pieces.
Ingredients
- Devil’s Food Chocolate cake mix, plus ingredients listed on the cake box
- 14 ounces sweetened condensed milk
- 16 ounces caramel sauce
- 8 ounces Cool Whip
- 4 toffee bars, chopped
Instructions
- Preheat your oven to 350°F. Spray a 9×13 dish with nonstick spray.
- Prepare the cake according to the package directions for a 9×13 cake.
- When the cake finishes baking, use the round handle end of a wooden spoon to poke holes all over the cake.
- Pour the sweetened condensed milk over the top of the cake and spread it evenly.
- Pour the caramel sauce over the top of the cake and spread it evenly.
- Refrigerate the cake for a minimum of two hours.
- Spread the Cool Whip on top of the cooled cake. Sprinkle with chopped toffee bars.
Notes
- Make the holes while the cake is still slightly warm to prevent crumbling.
- When adding the cream, tap the pan gently to remove air bubbles and make sure the mixture fills the holes completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American