Sunday, September 23, 2012

Better Than Anything Cake

Couldn't decide which picture to use to showcase this amazing dessert, so I used them all.  
It was that good!

Better Than Anything Cake

1 Betty Crocker GF devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 bars chocolate covered toffee, chopped (I used one Hershey’s chocolate bar cut in to pieces and ½ C Health English Toffee bits
1 8 oz. container frozen whipped topping, thawed

1.      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.
2.      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; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3.      Let cake cool completely and then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

1 comment:

  1. Made this for my birthday it was a big hit, one of the best cakes I've ever had. My kids who hate cake loved it (minus the whipped topping for them though)