Last Sunday, I shared a pic on Instagram Stories of a chocolate salted caramel toffee cake I made. I ended up getting a bunch of messages asking for the recipe. And because I can’t leave anyone hanging, I’m sharing the recipe, which is super easy.
Warning: this cake is rather rich. But who wants a wimpy cake anyway?
One of the nice things about this cake is that it can be made a day or two in advance. And if you make it during winter and it’s really cold outside, you can store it in your garage. Covered, of course.
This cake is a version of Better Than Sex Cake. And it’s considered a poke cake. Meaning you poke a bunch of holes in the cake, while it’s still warm, with the handle of a wooden spoon. But not a spoon with a thick handle– more like 1/4 of an inch. I poke holes every half inch to inch. Poking the holes allows the liquid ingredients to seep down into the cake.
I used a salted caramel sauce to make it a chocolate salted caramel toffee cake but you can use regular caramel sauce if you can’t find the salted variety. I know Trader Joe’s makes a salted caramel sauce, but I used an 11.5 oz jar of Smucker’s Salted Caramel Topping, which I picked up at Kroger, one of our local grocery stores. And if you ever have a hard time locating caramel sauce/topping in a store, always search around the frozen food section.
- 1 German chocolate cake mix
- 1 14 oz. can sweetened condensed milk
- 1 11.5 oz. jar salted caramel sauce
- 1 8 oz. container whipped topping
- 1 8 oz. package Heath Milk Chocolate Toffee Bits
- Bake cake according to package directions for a 9x13 inch pan. Cool for 5 minutes. Poke holes across the top of the cake-- every 1/2 inch to inch.
- Slowly pour the sweetened condensed milk over the top of the warm cake.
- Slowly pour most of the salted caramel sauce over the top of the warm cake, reserving some for later.
- Let cake cool completely.
- Top cooled cake with whipped topping.
- Drizzle remaining salted caramel sauce over whipped topping.
- Sprinkle toffee bits on top.
- Refrigerate and serve from the pan.