Decadent Triple Chocolate Caramel Cake
A rich and chocolatey cake layered with gooey caramel, perfect for any occasion.
Ingredients
For the Cake
- 15.25 ounces box of Triple Chocolate Fudge cake mix
- 3 large eggs, room temperature Make sure the eggs are at room temperature for a smoother batter.
- 1.25 cups water
- 0.5 cup canola oil
For the Topping
- 14 ounces jar of caramel sundae sauce
- 14 ounces can of sweetened condensed milk
- 8 ounces tub of Cool Whip whipped topping, thawed Use for spreading over the cake.
- 0.5 cup of Heath Bar English Toffee bits Feel free to add more for extra crunch.
- to taste additional drizzle of caramel sauce Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and canola oil. Mix until smooth.
- Pour the batter into the prepared cake pan and bake according to package instructions, usually about 25 to 30 minutes.
- Once baked, allow the cake to cool.
Assembling the Cake
- In a separate bowl, mix together the caramel sundae sauce and sweetened condensed milk.
- Once the cake is cooled, poke holes in it and pour the caramel mixture over the top, allowing it to soak in.
- Spread the Cool Whip over the cake, and sprinkle the Heath Bar toffee bits on top.
- Add an additional drizzle of caramel sauce for garnish if desired.
- Chill in the refrigerator before serving.
Notes
Serve this cake chilled for the best flavor. You can store leftovers in the refrigerator for up to 3 days. Cover tightly with plastic wrap or store in an airtight container to keep it fresh. For variations, try using different flavored cake mixes or other toppings.