1 (18.25 oz.) package Devil's Food Cake Mix 1/2 (14 oz.) can sweetened condensed milk 6 oz. caramel ice cream topping 3 bars chocolate coffee toffee, chopped (Heath or Skor Bars) 1 8 oz. container frozen whipped topping, thawed
Bake cake according to package directions for 9 x 13 pan. Cool for 5 minutes. Make slits across the top of the cake, make sure not to go through to the bottom. In saucepan over low heat, combine sweetened condensed milk and caramel ice cream topping, stirring until smooth and blended. Slowly pour mixture over top of warm cake. Sprink crushed toffee bars over entire cake while still warm. Let cake cool completely; then top with whipped topping. Decorate top of cake with chocolate toffee bar chunks and swirls of caramel if desired. Refrigerate and serve right from pan.
When I make this I use 2 of the candy bars to put over the caramel mixture on the warm cake and I use the other candy bar to put on top of the whipped cream. This is a very good cake! Enjoy!!
Tristen has never really asked the name of it I guess. He just calls it cake. He doesn't care as long as it tastes good. I think Better Than Cleaning Your Room Cake sounds good or you could call it...Better Than Anything Cake. You will all have to let me know when you try it!
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