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Chocolate Caramel Toffee Cake

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A decadent chocolate cake layered with caramel sauce, toffee bits, and a creamy topping, creating a rich and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 1 box devil's food cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 (11-12 oz) jar caramel sauce
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup Heath English toffee bits

Instructions

  1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with cooking spray.
  2. Prepare the cake batter according to package directions, adding the instant chocolate pudding mix to the batter. Pour into the prepared pan and bake for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake.
  4. Drizzle 3/4 of the jar of caramel sauce and the entire can of sweetened condensed milk over the cake. Cover with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  5. An hour before serving, spread the Cool Whip in an even layer over the cake and sprinkle with toffee bits. Drizzle with the remaining caramel sauce. Refrigerate uncovered for 1 hour before serving.

Notes

For a richer flavor, use homemade chocolate cake instead of a boxed mix. Substitute any favorite toffee bits if Heath bars are unavailable. The cake can be made a day ahead for best results.

Nutrition

Find it online: https://www.receipster.com/chocolate-caramel-toffee-cake/

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