Description
Indulgent chocolate cake soaked in sweetened condensed milk and caramel sauce, topped with whipped cream and toffee bits for a creamy, crunchy, crowd-pleasing dessert.
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 tub (8 oz) whipped topping, thawed
- 1 cup toffee bits or crushed chocolate-covered toffee bars
Instructions
- Prepare and bake chocolate cake according to package instructions in a 9×13-inch baking dish.
- While cake is warm, poke holes evenly across surface with handle of wooden spoon.
- Pour sweetened condensed milk over cake, letting it seep into holes.
- Drizzle caramel sauce evenly over cake.
- Let cake cool completely, then spread whipped topping evenly over surface.
- Sprinkle toffee bits generously on top.
- Refrigerate at least 1 hour before slicing to allow flavors to meld.
Notes
- Use devil’s food or fudge cake mix for extra richness.
- Replace caramel sauce with warmed peanut butter for a twist.
- Swap toffee bits for chopped peanut butter cups or crushed Oreos.
- Add a drizzle of chocolate sauce over whipped topping for more decadence.
- Store covered in fridge up to 4 days; tastes better the next day.
- Can freeze soaked cake without topping; add topping after thawing.
- Use homemade whipped cream for fresher taste, best eaten within 2 days.
- Use unsweetened whipped cream and less caramel for a less sweet cake.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
