Caramel Toffee Cake (Print Format)
This easy and stunning dessert layers chocolate cake soaked in caramel, topped with sweet whipped cream, and sprinkled with crispy toffee for added texture.
# Ingredients:
→ Base Layer
01 -
1 box of German Chocolate cake mix
02 -
Ingredients listed on the box (commonly eggs, water, and oil)
→ Sweet Caramel Filling
03 -
1 jar of caramel sundae topping
04 -
1 (14 oz) can sweetened condensed milk
→ Top Finish
05 -
1 (8 oz) tub of frozen whipped topping, softened (like Cool Whip)
06 -
4-6 Heath candy bars, crumbled (or the baking aisle's Heath bits)
# Steps:
01 -
Follow the steps on the cake box to make the German Chocolate cake mix. Pour the batter into a 9×13-inch pan and pop it into the oven. Once done, let it cool off all the way.
02 -
When the cake is no longer warm, take a fork and poke lots of holes all over the surface. In a bowl, stir together the caramel topping with the sweetened condensed milk. Pour this rich combo evenly over the cake, making sure it sinks into those tiny holes.
03 -
Use a spatula to spread the softened whipped topping over the cake. Crumble up the Heath bars and sprinkle them over the whipped layer, making sure every bite gets that crunchy sweetness.
04 -
Put the cake in the fridge for a good hour or longer. This helps everything set and keeps it easy to cut into neat, delicious squares.
# Tips:
01 -
This dessert shines during holidays, parties, or when you need a sweet treat to impress.
02 -
Serve it with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
03 -
Pair it with a cup of coffee or a glass of milk to balance out the sweetness.
04 -
Keep leftovers in a sealed container at room temperature for three days or refrigerate for up to a week.