Caramel Toffee Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box of German Chocolate cake mix
02 -
Things needed to make the cake (like eggs, oil, and water, usually listed on the box)
→ Caramel Layer
03 -
1 jar of caramel topping for ice cream
04 -
1 (14 oz) can of condensed milk, sweetened
→ Topping
05 -
1 tub (8 oz) of thawed frozen whipped topping (such as Cool Whip)
06 -
4-6 crushed Heath bars (or pre-crushed Heath bits from the baking section)
# Instructions:
01 -
Follow the directions on the German Chocolate cake box to prepare and bake it using a 9×13 pan. Once baked, leave it to fully cool before moving on.
02 -
After the cake has cooled down, poke holes all over the top with a fork to let the next layer seep in properly. Mix the caramel topping with the condensed milk and pour it all over, making sure it gets into the holes.
03 -
Spread the whipped topping smoothly across the caramel-filled cake. Crush the Heath bars and sprinkle them evenly over the top. If you’ve got Heath bits, sprinkle lots to cover the surface for that perfect crunch.
04 -
Put the cake into the fridge for an hour or more so the layers set nicely. Once chilled, you can slice and enjoy!
# Notes:
01 -
Great for holidays, birthdays, or when you just want to wow people.
02 -
Pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
03 -
It’s amazing with coffee or a glass of milk to balance out the sweetness!
04 -
Leftovers? Keep them in an airtight container. Leave at room temp for up to 3 days or refrigerate for a week.