Chocolate Caramel Cake (Print Version)
# Ingredients:
01 -
3-4 Heath bars, broken into pieces.
02 -
1/4 cup powdered sugar.
03 -
14 oz can of condensed milk (sweetened).
04 -
1 1/2 cups of heavy cream for whipping.
05 -
1 store-bought or homemade caramel sauce (16 oz jar works).
06 -
1 chocolate cake baked in 9x13 baking dish.
# Instructions:
01 -
Follow cake instructions to bake in a 9x13 dish. Let it cool before poking holes all over with a skewer or fork.
02 -
Drizzle the caramel sauce first, then pour over some or all of the condensed milk (your call).
03 -
Whip the cream until you notice soft peaks forming. Add the powdered sugar and keep whipping until stiffer peaks appear.
04 -
Spread the whipped cream evenly over the cake. Scatter the Heath pieces on top. Pop it in the fridge for at least an hour to chill before eating.
# Notes:
01 -
Freeze cake up to a week ahead if needed.
02 -
Prepare caramel sauce a few days early for convenience.
03 -
Save time by grabbing half a bag of pre-crushed Heath bits.