You knew this would have to show up here, didn’t you? I swear I didn’t name it but the name certainly fits here. Not only does it have a jazzy name, it’s so easy to make. Nobody can get this one wrong.
1 (18.25 ounce) package devil’s food cake mix
1/2 (14 ounce) can sweetened condensed milk (remember 1/2 a can)
6 ounces caramel ice cream topping 3 bars chocolate covered toffee, chopped – (Heath Bar)
1 (8 ounce) container frozen whipped topping, thawed (don’t have any? Make your own with chef’s secret whipped cream)
Bake the cake according to the package directions for a 9×13 inch sheet pan; cool on wire rack for 5 minutes. Make slits across the top of the cake but don’t go through all the way to the bottom. You’re making little pockets.
In a pan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. The first time I made this I crushed the Heath bars but the second time I left the candy in small chunks because it was nice to bite into a crunchy bit of sweetness.
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate/toffee candy chunks and swirls of caramel topping. Refrigerate and serve to happy mouths.
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