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+ servings

Chocolate Salted Caramel Toffee Cake

Servings 24


  • 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


  1. 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.
  2. Slowly pour the sweetened condensed milk over the top of the warm cake.
  3. Slowly pour most of the salted caramel sauce over the top of the warm cake, reserving some for later.
  4. Let cake cool completely.
  5. Top cooled cake with whipped topping.
  6. Drizzle remaining salted caramel sauce over whipped topping.
  7. Sprinkle toffee bits on top.
  8. Refrigerate and serve from the pan.