“This is my friend Nicole's, favourite birthday cake. It is becoming a tradition. We hope you enjoy it also. This is a very easy cake to make and vary.”
READY IN:
1hr
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 517.37 g box chocolate cake mix
  • 99.22 g box instant chocolate pudding mix
  • 28.39 ml hot chocolate powder
  • 314.66 ml milk
  • 118.29 ml light oil
  • 3 large fresh eggs
  • 354.88 ml whipping cream
  • 29.58 ml white sugar
  • 2.46 ml pure vanilla extract
  • 236.59 ml caramel ice cream topping (room temp)
  • 118.29 ml chocolate syrup (room temp)
  • 118.29 ml toffee pieces
  • 59.14 ml sliced almonds

Directions

  1. Preheat oven to 350°F.
  2. Remove chocolate and caramel toppings from fridge.
  3. Only grease the bottoms of two 9" round pans.
  4. Beat cake mix, pudding, hot chocolate, milk, oil and eggs on low for one minute, then on medium speed for three minutes.
  5. Pour into prepared pans.
  6. Bake at 350°F for 28 to 33 minutes.
  7. Cool 10 minutes in pan then turn out onto wire racks to cool completely.
  8. Freeze cakes uncovered for 1 hour.
  9. Beat whipping cream, sugar and vanilla until stiff peaks form. Place in fridge until ready to use.
  10. Remove cake from freezer and split each cake into two layers.
  11. Spread whip cream over cake layer, then drizzle caramel sauce and chocolate sauce, sprinkle on 1/4 of toffee bits.
  12. Repeat process three more times, stacking the cakes on top of each other.
  13. Sprinkle sliced almonds on top layer of cake.
  14. Cover and refrigerate for at least two hours.
  15. Store in fridge.

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