Description
A rich and indulgent chocolate cake topped with caramel, whipped cream, and toffee bits, perfect for dessert lovers.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
- 1 container (8 oz) whipped topping, thawed
- 1 cup toffee bits
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the chocolate cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, poke holes all over the top using the handle of a wooden spoon.
- Pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
- Then, pour the caramel topping over the cake.
- Let the cake cool completely, then spread the whipped topping over the top.
- Sprinkle with toffee bits and refrigerate for at least 1 hour before serving.
Notes
For a variation, use butterscotch caramel or add chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g