Ingredients
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1 box Devil’s Food chocolate cake mix (plus ingredients on the box for a 9×13 cake: typically eggs, oil, water)
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1 (14 oz) can sweetened condensed milk
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1 (16 oz) jar caramel sauce (spoonable/pourable)
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1 (8 oz) tub whipped topping (Cool Whip), thawed
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½ cup Heath bars, chopped (or toffee bits)
Instructions
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Preheat & prep: Heat oven to 350°F (175°C). Lightly spray a 9×13 baking dish; line with a parchment sling if desired.
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Mix & bake: Prepare the cake batter exactly as the box directs for a 9×13 pan. Bake until a toothpick in the center comes out with a few moist crumbs (follow your box time).
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Poke holes: While warm, use the round handle of a wooden spoon to poke holes all over the cake, about ¾–1 inch apart.
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Add condensed milk: Pour the sweetened condensed milk evenly over the warm cake, smoothing so it flows into the holes.
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Add caramel: Drizzle caramel sauce over the top and spread to the edges so it seeps into the holes. (Optional: add a pinch of flaky salt.)
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Chill to set: Refrigerate at least 2 hours (overnight for cleanest slices).
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Frost & finish: Spread Cool Whip evenly over the chilled cake. Sprinkle with chopped Heath bars (or toffee bits). Optional caramel drizzle.
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Slice & serve: Cut with a hot, wiped knife for neat layers. Serve chilled or slightly cool.
Notes
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Don’t overbake: Slightly under is better than dry—the soak keeps it ultra-moist.
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Hole technique: Twist the spoon handle gently as you poke; more holes = better distribution.
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Topping tip: Keep the whipped topping refrigerated (not frozen) so it spreads without tearing the cake.
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Make-ahead: Chill overnight for the glossiest layers and tidiest slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of 9×13 pan)
- Calories: ~480 kcal
- Sugar: 45 g
- Sodium: ~380 mg
- Fat: ~22 g
- Saturated Fat: ~11 g
- Carbohydrates: ~58 g
- Protein: ~5 g