Decadent Caramel Toffee Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 package of German Chocolate cake mix
02 -
Ingredients required by the cake mix (usually eggs, oil, and water)
→ Caramel Layer
03 -
1 (14 oz) can of sweetened condensed milk
04 -
1 jar of caramel ice cream topping
→ Topping
05 -
1 (8 oz) container of frozen whipped topping (e.g., Cool Whip), thawed
06 -
4-6 Heath candy bars, crushed (or Heath bits from the baking aisle)
# Instructions:
01 -
Start by preparing the German Chocolate cake according to the package instructions. Use a 9×13-inch baking pan. After baking, allow the cake to cool completely.
02 -
Once cooled, grab a fork and poke holes across the top of the cake. This allows the next layer to seep into the cake, creating pockets of caramel goodness. Mix the sweetened condensed milk with the caramel topping until well combined, then evenly pour the mixture over the cake, ensuring it fills the holes.
03 -
Spread the thawed whipped topping over the caramel-soaked cake. For the final touch, sprinkle the crushed Heath bars over the whipped topping. If using Heath bits, scatter them generously to cover the cake, giving it that delightful crunch.
04 -
Let the cake chill in the refrigerator for at least an hour before serving. This sets the layers and makes it easier to cut into perfect, decadent slices.
# Notes:
01 -
This cake is perfect for birthdays, holidays, and special celebrations.
02 -
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
03 -
A cup of coffee or a glass of milk complements the rich flavors well.
04 -
Leftovers can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.