Chocolate Candy Cake – a delicious recipe with chocolate cake, eggs, oil, water, condensed milk, caramel ice cream topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
2
Make slits across the top of the cake, making sure not to go through to the bottom.
3
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
4
Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
5
Let cake cool completely, then top with whipped topping.
6
Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
7
Refrigerate and serve right from the pan!
1007
kcal
Calories
75
g
Fat
65
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 1/4 ounce) package chocolate cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, Chocolate Candy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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