Chocolate Caramel Toffee Crunch Cake Recipe
This Chocolate Caramel Toffee Crunch Cake is often referred to as, "Better Than Anything Cake," and is so rich and full of delicious flavor.
Serving24 Servings
Ingredients
- 1 box German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- 14 ounces sweetened condensed milk
- 1 jar caramel ice cream topping
- 8 ounces Cool Whip Whipped Topping, thawed
- 4-6 heath bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Instructions
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix.
- Let cake cool. Using a fork, poke holes all over the top of the cake. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes.
- Store in refrigerator.
Notes
The good thing about poke cakes, is that they taste better with time. This is a cake that could definitely be made the night before serving. I wouldn't recommend making it more than 24 hours in advance, or it may get a little too soggy.
Nutrition
Calories: 209 kcal · Carbohydrates: 25 g · Protein: 3 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 7 mg · Sodium: 176 mg · Potassium: 131 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 61 IU · Vitamin C: 1 mg · Calcium: 84 mg · Iron: 1 mg