Chocolate Caramel Toffee Cake
Chocolate Caramel & Toffee Cake
Prep Time: 30 min
Total Time: 1 hr
Servings: 8
1 Betty Crocker™ SuperMoist™ milk chocolate cake
  Eggs, oil, and water are called for on cake box mix.
1 can sweetened condensed milk (425 grams)
1 jar caramel sauce (397 grams)
227 grams whipped topping
1 Chocolate candy bar, crushed, (85 grams)
Caramel Sauce
1 cup brown sugar
1/2 cup heavy cream
4 tablespoons butter
  Pinch of salt
1 tablespoon vanilla
  • 1 Prepare chocolate cake batter according to the package directions by adding egg, oil, and water.
  • 2 Pour batter into a prepared 23x33-cm cake pan and bake as directed. Remove from oven when finished.
  • 3 While the cake is still hot, use a fork to pierce holes in the top. Since a warm cake tears easily, remember to work carefully.
  • 4 In a medium sized bowl, mix together the sweetened condensed milk and the caramel sauce. Gradually pour this mixture over the warm cake.
  • 5 To prepare caramel sauce, mix together brown sugar, cream, butter and salt in saucepan over a medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add vanilla and cook another minute to thicken further. Turn off heat when finished.
  • 6 Allow cake to cool to room temperature, and then place in the refrigerator for 30 minutes or more to chill.
  • 7 When well chilled, remove cake and spread generously with whipped topping. Then, sprinkle with the crushed candy bar.