Chocolate Caramel Cake Recipe

  • 1 package Devils food cake mix
  • 1/2 can sweetened condensed milk (14 oz. can)
  • 1 jar caramel ice cream topping (6 ounce jar)
  • 3 bars chocolate covered toffee, chopped
  • 1 package whipped topping, thawed
Bake cake according to package directions for a 9 x 13 inch pan.

Cool on wire rack.

Make slits across the top of the cake, make sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping.

Stir until smooth and blended.

Slowly pour warm topping mixture over the top of the warm cake, letting it sink into the slits.

Sprinkle crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely; top with whipped topping.

Decorate top of cake with some chocolate toffee bar chunks and swirls of caramel topping.

Refrigerate and serve right from the pan

Note: I crush my candy bars into small chunks as opposed to crumbs, same size pieces you can chew on.

Similar Recipes
Chocolate Caramel Ice Cream Cake
chocolate cake mix
chocolate caramel swirl chips
chocolate ice cream with caramel cups of other favorite chocolate ice cream
container of chocolate frosting
container of cream cheese frosting
Layered Chocolate Caramel Cake
chopped pecans
sweetened condensed milk
Chocolate Caramel Bars
18 1/4 ounce box of German chocolate cake mix
chocolate chips
chopped nuts

Chocolate Caramel Cake Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com