Ingredients:
- 1 box chocolate cake mix, plus the ingredients listed on the box
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping, thawed
- 3 to 4 crushed heath bars or toffee bits
- optional: chocolate syrup for drizzling
Instructions:
- bake the chocolate cake in a 9×13-inch pan according to the package directions.
- while the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
- slowly pour the sweetened condensed milk over the cake so it sinks into the holes.
- pour the caramel sauce evenly over the top.
- let the cake cool completely.
- spread the whipped topping all over the cake.
- sprinkle the crushed heath bars or toffee bits over the top.
- drizzle with chocolate syrup if desired.
- refrigerate for at least 2 hours before serving.
serving tips
- serve chilled for the best texture
- cut into small squares as it is very rich
- perfect for parties, gatherings, or chocolate lovers
optional variations
- use different types of chocolate candy or toffee for a unique twist
- layer with chocolate ganache for extra richness
- add a sprinkle of sea salt on top to balance the sweetness