Caramel Chocolate Cake
I made this cake recently for my son’s birthday. I got the recipe from a friend who has made this cake for her family and friends for years. And once you try it, you will do the same. Caramel Chocolate Cake is super simple and really decadent. The caramel and hot fudge make the cake gooey and moist. Top it with whipped cream and crunchy Heath Bar bits and this chocolate cake becomes the best!
Classic cake recipes are priceless. They get passed down from one generation to the next and become favorite desserts in households all over America. This is one of those recipes and you’ll understand what all the fuss is about once you give it a try. Simply delicious!
Caramel Chocolate Cake
What’s needed?
- 13.5-ounce box Devil’s Food cake mix
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 14 ounces sweetened condensed milk
- 1/2 jar (16 oz.) caramel ice cream topping
- 1/2 jar (16 oz.) hot fudge topping
- 8 ounces Cool Whip
- 1 package Heath Bar Bits (or 1 large candy bar broken into small pieces. Twix is also a great choice!)
How to make Caramel Chocolate Cake?
- Mix the cake mix, oil, eggs and water in a medium bowl according to the box instructions. Pour batter into a 13×9-inch baking pan and bake for 25-30 minutes.
- Cool the cake slightly on a wire rack in the pan. While the cake is still warm, use the end of a wooden spoon (or a chopstick) to poke holes as close together as possible without crumbling the cake.
- Pour one can of Eagle Brand sweetened condensed milk over the top of the cake. Warm the jars of caramel and hot fudge in the microwave for a few seconds for easier pouring and pour half of each jar over the cake.
- Cool the cake completely. Frost it with one container of Cool Whip and top with one package of Heath Bar bits.
It is best to refrigerate the cake overnight to let the toppings soak in. Serve it with a scoop of vanilla ice cream. The chocolate lovers will come running for this decadent cake!
For more delicious chocolate cakes, try these classic recipes:
Caramel Chocolate Cake
Ingredients
- 13.5 ounces chocolate cake mix, Betty Crocker Devil's Food Cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 14 ounces sweetened condensed milk
- 8 ounces caramel ice cream topping
- 8 ounces hot fudge
- 8 ounces Cool Whip
- 4 ounces Heath Bar bits
Instructions
- Mix the cake mix, oil, eggs and water in a medium bowl according to the box instructions. Pour batter into a 13×9-inch baking pan and bake for 25-30 minutes.
- Cool the cake slightly on a wire rack in the pan. While the cake is still warm, use the end of a wooden spoon (or a chopstick) to poke holes as close together as possible without crumbling.
- Pour one can of sweetened condensed milk over the top of the cake. Warm the jars of caramel and hot fudge in the microwave for a few seconds for easier pouring and pour half of each jar over the cake.
- Cool the cake completely. Frost it with one container of Cool Whip and top with one package of Heath Bar bits. It is best to refrigerate the cake overnight to let the toppings soak in. Serve it with a scoop of vanilla ice cream.
Equipment
- 1 13×9-inch baking pan