Description
This Chocolate Caramel Toffee Crunch Cake is a rich, gooey, and indulgent dessert layered with moist chocolate cake, sweetened condensed milk, silky caramel sauce, fluffy whipped topping, and crunchy toffee bits. It’s the ultimate sweet tooth dessert for parties, potlucks, or any time you want to impress with minimal effort.
Ingredients
- 1 box chocolate cake mix (plus ingredients to prepare it) or homemade chocolate cake
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup caramel sauce (store-bought or homemade)
- 1 (8-ounce) container whipped topping (or homemade whipped cream)
- 1 cup crushed toffee bits (like Heath bar pieces)
- Optional: chocolate chips, chocolate syrup, or sea salt for garnish
Instructions
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Bake the chocolate cake in a 9×13-inch pan according to package directions. Let it cool slightly.
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While warm, use the handle of a wooden spoon to poke holes all over the cake.
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Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
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Drizzle the caramel sauce generously over the cake. Let cool completely.
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Spread the whipped topping over the entire surface.
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Sprinkle crushed toffee bits evenly on top.
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Optional: drizzle with chocolate syrup or add a sprinkle of sea salt for extra indulgence.
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Refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.
Notes
- For an extra layer of richness, add a layer of chocolate pudding between the cake and whipped topping.
- Homemade caramel and from-scratch cake can elevate the dessert even more.
- A pinch of sea salt adds excellent balance to the sweetness.
