Taste of Home winning recipe: Gooey Caramel Chocolate cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Rob Haswell says:

They say I always, “take the cake” but this time it was literal.

This was a super easy recipe. The hardest part is being patient to allow the caramel topping and condensed milk to soak into the cake.  If you rush it you’ll get a big mess as it overflows your pan.

Some might find this to be a bit overly sweet but pair it with a nice dark coffee and you are good to go!

Enjoy!

1 box of Devil’s Food Cake mix
1 pkg of Toffee Bar Chips
1 can of Sweetened Condensed Milk
1 Jar of Caramel Ice Cream topping – slightly heated so as to pour easier.
1 container of Cool Whip, thawed

Make cake mix according to box directions, and add 1/3rd of the Toffee Bar Chips to the batter.

Bake according to the box directions.

After cake is baked and is just out of the oven, poke holes randomly in the cake.

Pour can of Sweetened Condensed Milk and the jar of heated caramel sauce, over the entire cake.

Let cake cool – frost cake with the cool whip, and then sprinkle the rest of the toffee bar chips over the top.

Helpful Hint: Do not cut cake; use a spoon to scoop instead.

Submitted by:

Carolyn & David Stanton