Chocolate Caramel Cake

DESSERT FIRST Chocolate Caramel Cake

CHOCOLATE CARAMEL CAKE

When deciding what recipes to put on this Blog, I decided the first one needed to be dessert. Sometimes we just need to have dessert first. I went to my cookbook and decided that this one would be a good one to start with. I have always loved it and anybody that has ever eaten it, has loved it.

Step #1 Gather the Ingredients and Equipment

  • I used the Brand of Cake mix that was on sale this week. I wondered about experimenting with different flavors of cake mix or even different types of ice cream topping.
  • I have a Bosch and so I used it with the wire whisk attachments to mix my cake. You can use electric beaters or a hand whisk.

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What is the difference between Heath and Skor?

I have always wondered what the difference between a Heath bar and a Skor bar, so I bought them both to try at the same time. They pretty much looked the same and both tasted REALLY good. The Toffee in the Skor bar was a darker color and had a stronger flavor. The Heath bar was lighter and had more of a buttery flavor. Try them both. Also, try different candy bars. I love Heath and Skor but I am also partial to Reeses. You could also use Oreos or other types of cookies.

Step #2 Bake the Cake

  • Bake the cake according to the directions on the package. It seems that each brand of cake is a little different so read the directions.
  • Preheat oven to 350 degrees or 325 for dark pan. Generously grease pans and dust with flour.
  • I used cooking spray.
  • Blend in large mixing bowl at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pan.
  • I used a Bosch mixer to mix mine.
  • Bake at 350 degrees until done–23-28 minutes.
  • I baked mine for 23 minutes.

Step #3 Kid’s lick the beaters

Okay, so you probably shouldn’t let the kids eat cake batter because of that whole no raw egg thing, so then you better eat the batter.

Step #4 mix caramel and milk

  • Mix the sweetened condensed milk with the Caramel ice cream topping together.
  • Poke holes with a fork in the warm cake after you take it out of the oven. I thought it needed bigger holes, so after I poked it with the fork, I put a few holes throughout the cake with the round end of a wooden spoon.
  • Pour the Caramel topping over the top. I only used about 2/3 of the mixture. You can use the whole thing but I didn’t think it needed it. Although, I’m not sure what to do with the leftovers. I wondered about making some cupcakes and using the leftover Caramel mixture in it.
  • It doesn’t look like it is soaking in but just wait a minute and it will.

Step #5 Put it in the fridge until cool

Step #6 Chop the Candy bars into small pieces, or big ones if you prefer.

Step #7 Spread Cool Whip over the cooled cake.

Step #8 Sprinkle candy pieces over the top of the cake.

Step #9 Enjoy

RECIPE for Chocolate Caramel Cake

1 Chocolate cake, baked

1 jar Caramel topping, for ice cream (12.25 oz.)

1 can condensed milk, sweetened

1 8 oz. cool whip

4 Heath bars (I used 2 bars)

Directions

Bake the cake according to directions. Poke holes in it with a fork after removing it from the oven. Mix caramel topping with the milk and pour it over the cake. Put it in the refrigerator to cool. Spread cool whip on and sprinkle broken pieces of candy bars on top.

Please Leave Me a comment and let me know how your cake turned out and what toppings you used. Thanks

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