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Elaine's Chocolate Caramel Euphoria Cake




Source of Recipe


All Recipes Cookbook


List of Ingredients




1 (18.25 oz) package devil's food cake mix
1/2 c. sweetened condensed milk
3/4 c. caramel ice cream topping
3 (1.4 oz) chocolate covered toffee bars, coarsely chopped
1 (8 oz.) container frozen whipped topiing thawed

Recipe



Bake cake according to package directions for a 9x13 inch pan: cool on wire rack for 5 minutes. Make slits across top of cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits: sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping, if desired. Refridgerate and serve right from the pan.