Description
A moist, rich, and indulgent chocolate cake soaked with caramel and sweetened condensed milk, then topped with fluffy whipped cream and crunchy toffee bits. Every bite is pure heaven!
Ingredients
Cake Base:
- 1 box German chocolate cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel ice cream topping
Topping:
- 1 container (8 oz) frozen whipped topping
- 1 cup English toffee baking bits (optional)
Instructions
1️⃣ Prepare the Cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. Prepare the cake mix according to the package instructions by combining eggs, water, and vegetable oil. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool for 10 minutes.
2️⃣ Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cake, ensuring they are deep enough for the filling to seep in.
3️⃣ Add the Filling: Mix sweetened condensed milk and caramel topping in a bowl. Slowly pour over the cake, making sure it seeps into the holes. Let it sit for 15-20 minutes.
4️⃣ Add the Topping: Spread the whipped topping evenly over the cake. Sprinkle with toffee bits for added crunch.
5️⃣ Chill & Serve: Refrigerate for at least 2 hours before slicing. Enjoy this decadent treat!
Notes
1️⃣ Let the Cake Cool Slightly Before Poking – If the cake is too hot, the filling might not soak in properly and could make the cake too mushy. Let it rest for at least 10 minutes before poking holes.
2️⃣ Chill for Best Flavor & Texture – Refrigerating the cake for at least 2 hours (or overnight) allows the flavors to meld and the filling to fully absorb, making it even more moist and delicious.
3️⃣ Customize to Your Taste – Add shredded coconut, chopped pecans, or even drizzle extra caramel or chocolate sauce on top for an even richer experience!
- Prep Time: 10 min
- Cook Time: 35 min