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Chocolate Caramel Cake Recipe

   
 

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     Chocolate Caramel Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 (18.25 oz.) package devils food cake mix
1/2 c sweetened condensed milk
3/4 c caramel ice cream topping
3 (1.4 oz.) chocolate covered toffee bars, coursely chopped
1 (8 oz.) container frozen whipped topping, thawed
 

Instructions
Bake cake according to package directions for 9 by 13 pan; cool on a 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 warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool in pan completely. Top each slice with whipped topping, , more chocolate toffee bar chunks, and swirls of caramel topping, if desired. Refrigerate and serve right from the pan.


Originally Submitted
2/6/2016





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