Chocolate Candy Cake
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 9x13 cake
- Serves:
- 12-16
ingredients
- 1 (18 1/4 ounce) package chocolate cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 7 ounces sweetened condensed milk
- 6 ounces caramel ice cream topping
- 3 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
- 1 (8 ounce) container frozen whipped topping, thawed
directions
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
- Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
- Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
- Let cake cool completely, then top with whipped topping.
- Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
- Refrigerate and serve right from the pan!
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RECIPE SUBMITTED BY
Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies.
Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy.
When I have free time I love to indulge my passion for photography.
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