Ingredients
- 1 box (15 ounces) Devil’s Food cake mix
- 14 ounces sweetened condensed milk
- 6 ounces caramel ice cream topping plus more for drizzling over the top
- 8 ounces frozen whipped topping thawed
- Chocolate syrup for drizzling
- 1/3 cup toffee bits
Instructions
- Prepare the cake mix according to package directions and bake in a 9×13 pan as directed on the box.
- When cake is fully caked, remove from the oven and immediately poke holes in the cake using the handle of a wooden spoon or a skewer.
- Add the condensed milk and caramel topping to a mixing bowl and whisk to combine.
- Drizzle the caramel mixture evenly over the cake, letting it soak down into the holes you created.
- Let cake cool completely and then transfer to the refrigerator for at least one hour.
- Spread the whipped topping over the top and drizzle with caramel and chocolate syrup. Sprinkle with toffee bits.
Tips & Notes:
We prefer Devil’s Food cake, because it’s lighter, fluffier, and more chocolate-y than plain chocolate cake. You can use any flavor of box mix that you prefer though.
Store cake tightly covered in the refrigerator for 3-4 days.