Are you ready to indulge in a rich, decadent dessert? The Triple Chocolate Fudge Cake with Caramel and Heath Bar Topping is a heavenly treat that combines the intense flavors of chocolate, creamy caramel, and crunchy toffee. This cake is perfect for birthday celebrations, holiday gatherings, or just a sweet pick-me-up!
Why Make This Recipe
This cake is a chocoholic’s dream! It’s easy to make with simple ingredients and delivers big on flavor. The combination of fudge cake, sweet caramel, and crunchy Heath Bar bits makes this dessert truly special. Plus, it’s sure to impress family and friends, whether you’re celebrating a special occasion or just treating yourself.
How to Make Triple Chocolate Fudge Cake with Caramel and Heath Bar Topping
Ingredients:
- 15.25-ounce box of Triple Chocolate Fudge cake mix (Betty Crocker Delights Super Moist)
- 3 large eggs, room temperature
- 1¼ cups water
- ½ cup canola oil
- 14-ounce jar of caramel sundae sauce (Hershey’s)
- 14-ounce can of sweetened condensed milk
- 8-ounce tub of Cool Whip whipped topping, thawed
- ½ cup of Heath Bar English Toffee bits
- Additional drizzle of caramel sauce (optional garnish)
Directions:
- Preheat the oven according to the cake mix instructions. Grease and flour a cake pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and canola oil. Beat on medium speed for 2 minutes until well blended.
- Pour the batter into the prepared pan and bake according to package directions or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Once the cake is cool, poke holes in the top with a fork.
- In a bowl, mix the caramel sauce and sweetened condensed milk until well combined. Pour this mixture over the cake, allowing it to seep into the holes.
- Spread the Cool Whip over the top of the cake.
- Sprinkle the Heath Bar bits on top and drizzle extra caramel sauce for garnish if desired.
- Chill the cake in the refrigerator before serving for 1-2 hours to allow the flavors to meld.
How to Serve Triple Chocolate Fudge Cake with Caramel and Heath Bar Topping
Cut the cake into squares and serve it chilled. You can add extra caramel sauce on the side for drizzling or serve with a scoop of ice cream for an extra special touch. It’s a sure way to impress your guests and treat their taste buds!
How to Store Triple Chocolate Fudge Cake with Caramel and Heath Bar Topping
Keep the cake in an airtight container in the refrigerator. It can last for up to 5 days if stored properly. Just remember to check for any additional toppings that may need to be added before serving!
Tips to Make Triple Chocolate Fudge Cake with Caramel and Heath Bar Topping
- Make sure your eggs are at room temperature for better mixing.
- Allow the cake to cool completely before adding the caramel mixture to prevent it from melting too much.
- For extra chocolate flavor, consider adding chocolate chips to the batter.
Variation
If you want a different flavor twist, you can replace the Heath Bar bits with other candy bits like crushed Oreos or chocolate chips. You can also use different flavored cake mixes, such as vanilla or red velvet, to put a unique spin on this dessert.
FAQs
1. Can I use homemade caramel sauce instead of store-bought?
Yes, homemade caramel works well in this recipe. Just ensure it’s thick enough to soak into the cake.
2. Can I freeze the cake?
Yes, you can freeze the uncut cake for up to 2 months. Thaw it in the refrigerator before serving.
3. Is it necessary to chill the cake before serving?
Chilling the cake helps the flavors meld together and makes the cake easier to cut and serve. It’s highly recommended!
Enjoy making and sharing this delicious Triple Chocolate Fudge Cake!
