Better Than ANYTHING Cake Recipe

Better than Anything Cake Recipe INGREDIENTS:

1 (18.25 ounce) package of Duncan Hines or any box of devil food cake mix

1/2 (14 ounces) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4 ounces) Heath bars (chocolate-covered toffee), chopped (or use Heath Toffee Bits)

1 (8 ounces) container of frozen whipped topping, thawed

How to Make Better than Anything Cake:

Grease pan and pre-heat oven to temperature on cake mix.

 

In a large bowl, mix the cake mix according to package directions for a 9×13 inch pan.

Pour cake batter into the pan and bake as directed.

Place the cake on a wire rack and allow it the cool for 5 minutes.

Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.

Slowly pour the warm caramel sauce mixture over the top of the warm cake, tilting the pan as you pour to coat and fill the holes evenly.

Sprinkle the crushed heath toffee bars liberally across the entire cake while still warm.

(Hint: I crush my candy bars into small chunks as opposed to crumbs – I like to have pieces I can chew on!)

Let cake cool completely to room temperature, then top with whipped topping.

Cover with plastic wrap and place in the refrigerator until ready to serve.

Note: The longer the cake rests in the fridge, the more flavorful it’ll become.

Decorate the cake’s top with more chocolate toffee bar chunks and swirls of caramel topping.

Refrigerate and serve right from the pan!

*I substituted a bag of Heath chocolate-covered toffee chips for the crushed candy bars… saved a TON of time…

Everyone in my office LOVED this. 

….and again- yes, yes it is… ;-)

The condensed milk caramelizes so there are rivers of caramel flowing through the chocolate cake…

Yes, yes it is…

Substitutions and Different Ways to Make this poke cake recipe:

You can also use a yellow cake mix, white cake mix, or any boxed cake mix flavor.

Mix up the flavor by substituting other candy bars.

Butterfinger candy bars with butterscotch sauce

Snickers or Milky Way candy bars with a fudge sauce.

German chocolate cake mix with Almond Joy candy bars and caramel sauce.

We have a peanut butter chocolate poke cake recipe you have got to try! (pssst. it uses Reese’s peanut butter cups)

Try using dulce de leche or homemade caramel sauce.

If serving right away, you can use homemade whipped cream, but it will eventually melt and not store well.

With cake flavors and different candy bars, the possibilities are truly endless.

Storage:

You should store the cake covered in the refrigerator for up to five days.

You can also wrap the cake in plastic wrap and freeze it for up to three months.

If you’re opting for freezing, consider slicing into individual servings and wrapping with plastic wrap, so you only defrost what you need.

If freezing, thaw in the refrigerator.

Thank you to Briana for the pictures!