Chocolate Caramel Heath Cake
A rich and indulgent dessert combining chocolate, caramel, and crunchy Heath bars, perfect for any celebration.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix (15.25 oz) Plus eggs, oil, and water as listed on the box
- 1 can sweetened condensed milk (14 oz)
- 1 cup caramel sauce
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup crushed Heath bars (about 4–5 bars)
- to taste extra Heath bits For garnish (optional)
Instructions
Preparation
- Preheat your oven to the temperature listed on your cake mix box (usually 350°F/175°C).
- Grease a 9×13-inch baking dish and prepare the chocolate cake according to the package instructions.
- After baking, let the cake cool for about 10 minutes.
Soaking and Topping
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
- Pour the sweetened condensed milk slowly over the cake, letting it soak into the holes.
- Drizzle the caramel sauce evenly over the top and spread gently to coat.
- Allow the cake to cool completely.
- Spread the whipped topping evenly over the entire surface.
- Sprinkle with crushed Heath bars.
Chilling and Serving
- Refrigerate the cake for at least 1 hour to let everything set.
- Just before serving, you can garnish with extra Heath bits if desired.
Notes
Use quality ingredients for the best flavor. You can customize toppings with crushed Oreos, nuts, or other chocolate bars. Store leftover cake in an airtight container in the refrigerator for 3 to 5 days, or freeze slices for up to 2-3 months.