This is an incredibly delicious homemade toffee and caramel chocolate cake! I sometimes prepare this cake as a date night treat for my husband and I. I make one of my homemade chocolate cakes for this recipe, but you could use a box mix to save time, though I can’t guarantee the same heavenly results.
Ingredients:
- One Chocolate cake prepared and warm from the oven. See my recipe I use HERE. Instead of cupcakes, prepare in a rectangle baking pan. Note: This recipe calls for coconut oil, but you may substitute with vegetable oil if needed.
- One 14 ounce can of sweetened condensed milk
- One 17 ounce jar of “Mrs. Richardson’s Caramel” dessert sauce, I have found this at our local Wal-marts.
- One 8 ounce bag of “Heath Bits”, found in the baking isle.
- One pint of heavy whipping cream and powdered sugar for making whipped cream. If you’re not up for making homemade whipped cream, you can use a store bought whipped topping like cool whip.
- One wooden skewer or other utensil for poking holes into cake.
Directions:
1. Bake Chocolate Cake.
2. Remove from oven when done and using a wooden skewer, poke many holes into cake.
3. Pour whole can of condensed milk over cake, spreading all over with a spoon. Wait a couple of minutes for it to soak into the cake a bit.
4. Next, add caramel topping to cake and spread all around. I typically use about 3/4 of a jar, but you can add as much as you like.
5. Let cake sit for a few minutes to allow the caramel to soak in. Meanwhile, prepare whipped cream in mixer using 1 pint of heavy whipping cream,1/4 cup of powdered sugar and 1 teaspoon of vanilla. Beat just until stiff peaks form and spread on top of cake. You might have some left over, leftover whipped cream is never a problem in my home. (You can substitute a container of cool whip, if you prefer).
6. Now just sprinkle Heath toffee bits over entire cake, as many as you like.
Enjoy!
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