This cake has been a family favorite for YEARS. I’m certain most of you have had it before. It’s full of sweet caramel topping and toffee and is just so delicious. We call it Better Than Anythjng Cake.? you just can’t go wrong with chocolate cake with caramel and toffee and whipped cream!!! Have you had this before?!?
[recipe title=”Better Than Anything Cake” servings=”15-20″ difficulty=”easy” rating=””]
[recipe-ingredients]
1 (18.25 ounce) package devil’s food cake mix, prepared
1 (14 ounce) can sweetened condensed milk
2 Tablespoons mini chocolate chips, optional
12-14 ounce jar caramel ice cream topping
4 (1.4 ounce) bars chocolate covered toffee, chopped (heath) or half bag heath bits, reserving 3 Tablespoons for topping
1 (8 ounce) container frozen whipped topping, thawed
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[recipe-directions]
Bake cake according to package directions for a 9×13 inch pan. While cake cools for just a couple minutes prepare topping. In a bowl, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Make holes across entire cake with end of wooden spoon making sure edges have holes or cracks as well. If using chocolate chips sprinkle on top. Slowly pour topping mixture over the top of the warm cake, letting it sink into the holes and covering edges; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
[/recipe-directions]
[/recipe]
