Devil's Food Chocolate Cake is topped with luscious caramel sauce and a layer of fluffy Cool Whip. Finish it off with a sprinkle of chopped Heath Bar and you've got yourself a dessert to die for.
15ounce (425g)boxed Devil’s Food Chocolate Cake Mixincluding all the ingredients on the box needed to make the cake
14ounce(397ml)can sweetened condensed milk
12ounce(340g)jar of caramel sauce toppingsalted or unsalted; homemade or store-bought
8ounce(227g)container of Cool Whipthawed
For the topping:
1cup(237g)Heath toffee bits or 4 Heath bars roughly chopped
Instructions
Prepare the cake mix according to package instructions and bake in a greased 9x13 inch pan.
Once cake is done baking, immediately poke holes into the cake. I recommend using the end of a wooden spoon. Do not poke all the way through to the bottom because you don’t want all the milk or caramel spilling into the bottom of the pan.
In a bowl, whisk or stir together the condensed milk and caramel sauce then drizzle the mixture evenly over the cake and the holes. Allow the cake to cool at room temp then pop in the fridge for at least 1 hour.
Once the cake is chilled, spread Cool Whip all over the top of the cake then sprinkle on the Heath bar pieces.