This Chocolate Caramel Toffee Crunch Cake is often referred to as, "Better Than Anything Cake," and is so rich and full of delicious flavor
This Chocolate Caramel Toffee Crunch Cake is so simple to make and is always a big hit whenever I take it anywhere. The chocolate and caramel combo is delicious.
Recipe Ingredient Notes
To make Chocolate Caramel Toffee Crunch Cake, you will need the following ingredients:
- German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- Sweetened condensed milk
- Jar caramel ice cream topping
- Cool Whip Whipped Topping, thawed
- Heath bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Caramel Toffee Crunch Cake
- Prepare and bake cake in a 9×13″ baking pan as directed on back of cake mix.
- Let cake cool. Using a fork, poke holes all over the top of the cake. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes.
- Store in refrigerator.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Enjoy More Delicious Chocolate Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Black Forest Cake
- Chocolate Chip Cookie Ice Cream Cake
- Chocolate Peanut Butter Mug Cake
- Chocolate Pudding Cake Recipe
Chocolate Caramel Toffee Crunch Cake Recipe
This Chocolate Caramel Toffee Crunch Cake is often referred to as, "Better Than Anything Cake," and is so rich and full of delicious flavor.
Serving Servings
Ingredients
- 1 box German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- 14 ounces sweetened condensed milk
- 1 jar caramel ice cream topping
- 8 ounces Cool Whip Whipped Topping, thawed
- 4-6 heath bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Instructions
- Prepare and bake cake in a 9×13" baking pan as directed on back of cake mix.
- Let cake cool. Using a fork, poke holes all over the top of the cake. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes.
- Store in refrigerator.
Notes
The good thing about poke cakes, is that they taste better with time. This is a cake that could definitely be made the night before serving. I wouldn’t recommend making it more than 24 hours in advance, or it may get a little too soggy.
Nutrition
Calories: 209 kcal · Carbohydrates: 25 g · Protein: 3 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 7 mg · Sodium: 176 mg · Potassium: 131 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 61 IU · Vitamin C: 1 mg · Calcium: 84 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
=)
Brooke
Your project is featured this weekend !!
Looking forward to seeing what you have been upto this week!
Claire x