Description

This decadent Chocolate Caramel Toffee Crunch Cake combines a moist chocolate cake base with rich sweetened condensed milk and luscious caramel sauce poured into its warm holes to create an irresistible gooey texture. Topped with fluffy whipped topping, crunchy toffee bits, and drizzled chocolate and caramel sauces, this no-fuss dessert is perfect for parties or indulgent family gatherings.

Ingredients

Scale

Cake

1 box chocolate cake mix (plus ingredients required to prepare as per package, such as eggs, oil, water)

Filling and Topping

1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
2 cups whipped topping (such as Cool Whip)
1/2 cup toffee bits
1/4 cup chocolate sauce or hot fudge
Additional caramel sauce for drizzling (optional)

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Instructions

Prepare the cake: Preheat your oven and bake the chocolate cake according to the package instructions in your preferred cake pan until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool slightly, but keep it warm for the next step.
Create cake pockets: While the cake is still warm, gently poke holes all over the surface using the handle of a wooden spoon or a similar tool. These holes will allow the moist fillings to seep in and infuse the cake with extra flavor.
Add condensed milk and caramel: Slowly pour the sweetened condensed milk and caramel sauce evenly over the cake, letting the liquids soak into the holes you created. This step ensures every bite is delectably gooey.
Chill the cake: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set properly with the fillings absorbed.
Top the cake: Once chilled, spread an even layer of whipped topping over the cake surface smoothly.
Garnish with toppings: Sprinkle the cake evenly with toffee bits for crunch, then drizzle chocolate sauce and additional caramel sauce over the top for added richness and visual appeal.
Serve: Slice the cake into 12 servings and serve chilled for the best texture and flavor experience.

Notes

You can substitute homemade caramel sauce if preferred.
For a more intense chocolate flavor, use chocolate hot fudge sauce instead of plain chocolate sauce.
To make this dessert ahead, prepare the cake up to the chilling step and add toppings just before serving to maintain the toffee crunch.
Ensure the cake is warm before pouring in the condensed milk and caramel to help the liquids soak in properly.
Refrigerate the cake covered to prevent it from drying out.