Saturday, May 14, 2011

Wacky Cake

Otherwise known as Better Than ___ Cake, you can't go wrong with this cake. It's the perfect cool summer treat! Plus, I've been looking for an excuse to buy Trader Joes caramel sauce. And yes, it's as delicious as it looks!


1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (Heath Bar)
1 (8 ounce) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with the chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

1 comment:

Jaime said...

Love this recipe!!

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