Chocolate Toffee Caramel Cake

This was DIVINE, a huge hit and easy, the ultimate dessert!
Did I mention is ooey, gooey, caramel chocolate perfection?

Mix cake as directed on box and pour into a prepared 9"x13' pan.

Allow cake to cool - Poke holes throughout cake.

Mix 1 cup of caramel sauce with 1 can of sweetened condensed milk, you will be tempted to try this - GIVE IN - it's heavenly!.

Pour this heavenly mixture over entire cake, trying to fill the holes.

Oh Oh, looks like those holes need a little more filling - mischievous grin.

That's better...    I drizzled a little more caramel over top, just because  :)

I then spread the entire tub of whipped cream
 and sprinkled with toffee bits (as little or as much as you like)

Want a close up?

Because it was calling for a little more, each piece I served, I drizzled 
with a little more caramel and sprinkled with a few more toffee bits.

Chocolate Toffee Caramel Cake
Ingredients:
1 package Duncan Hines Devil's Food or Chocolate Fudge cake mix
Ingredients called for on cake mix (eggs, oil, water, etc)
1 (14 oz) can sweetened condensed milk
1 container of caramel ice cream topping - any brand (approx 10oz)
1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
1 package of toffee bits
Directions:
Prepare and bake cake in a 9×13″ baking pan as directed on back of cake mix. Let cake cool. Using the end of a wooden spoon, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping until blended and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with toffee bits.
Before serving individual pieces, drizzle with more caramel and sprinkle with more toffee bits.
Store in the refrigerator - delicious!


Printable recipe below!

chocolate_toffee.doc
File Size:	26 kb
File Type:	doc

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                     Bon Appetit !