Caramel Chocolate Cake
A rich and decadent classic chocolate poke cake that is filled with caramel and topped with whipped cream and candy bits. So good!
Ingredients
- 13.5 ounces chocolate cake mix, Betty Crocker Devil's Food Cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 14 ounces sweetened condensed milk
- 8 ounces caramel ice cream topping
- 8 ounces hot fudge
- 8 ounces Cool Whip
- 4 ounces Heath Bar bits
Instructions
- Mix the cake mix, oil, eggs and water in a medium bowl according to the box instructions. Pour batter into a 13x9-inch baking pan and bake for 25-30 minutes.
- Cool the cake slightly on a wire rack in the pan. While the cake is still warm, use the end of a wooden spoon (or a chopstick) to poke holes as close together as possible without crumbling.
- Pour one can of sweetened condensed milk over the top of the cake. Warm the jars of caramel and hot fudge in the microwave for a few seconds for easier pouring and pour half of each jar over the cake.
- Cool the cake completely. Frost it with one container of Cool Whip and top with one package of Heath Bar bits. It is best to refrigerate the cake overnight to let the toppings soak in. Serve it with a scoop of vanilla ice cream.
Equipment
- 1 13x9-inch baking pan
Notes
What can I use to sprinkle on the top of this cake?
If you are unable to find Heath Bar bits, you can use a candy bar of your choice. Simply chop or crush it into small pieces and sprinkle it over the cake. Following along with the caramel and chocolate flavors in the cake, I have also used crushed Twix Bars and it makes this dessert delicious!
Nutrition
Calories: 398kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 46mgSodium: 351mgPotassium: 289mgFiber: 2gSugar: 41gVitamin A: 159IUVitamin C: 1mgCalcium: 146mgIron: 2mg