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A slice of better than anything cake on a plate with a corner missing.
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4 from 1 vote

Better Than Anything Cake

This Better Than Anything Cake is one of the easiest desserts you will ever make. It is dense, chocolatey, and loaded with caramel flavor. 
Prep Time15 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: better than anything cake
Servings: 12 servings
Calories: 275kcal
Author: Kasey Schwartz

Equipment

  • 1 9x13 baking dish
  • 1 Large bowl
  • 1 Small Saucepan

Ingredients

  • 1 box (15.25 ounces) chocolate cake mix
  • 1 ½ cups water
  • ½ cup canola oil
  • 3 eggs
  • 1 can sweetened condensed milk
  • 1 cup caramel sauce
  • 3 large Heath Bars (chocolate toffee bars)
  • 8 ounces Cool Whip, thawed

Instructions

  • Preheat your oven to 350 degrees F and grease a 9x13 baking dish.
  • Start by making the cake. Mix the cake mix, water, vegetable oil, and eggs in a large bowl.
    1 box (15.25 ounces) chocolate cake mix, 1 ½ cups water, ½ cup canola oil, 3 eggs
  • Once the cake batter is nice and smooth, pour it into the prepared cake pan and bake the cake for 30 minutes. Stick a toothpick in the center of the cake to check if the cake is fully baked. The toothpick will come out of the cake cleanly when baked.
  • Let the cake cool in the pan for about 15 minutes then flip it out onto a large plate.
  • Cut shallow slits across the top of the cake in a grid pattern. The slits should go about ½ way down into the cake.
  • Mix the sweetened condensed milk and caramel sauce together in a small saucepan. Heat over low heat for 2-3 minutes. Pour the warm mix over the top of the cake slowly, letting it absorb into the cake. It's okay if some drips down the sides, too.
    1 can sweetened condensed milk, 1 cup caramel sauce
  • Chop the Heath bars into small pieces and sprinkle half of the pieces over the top of the cake.
    3 large Heath Bars (chocolate toffee bars)
  • Spread the Cool Whip over the top of the cake and then sprinkle the remaining toffee pieces on top.
    8 ounces Cool Whip, thawed
  • Refrigerate the cake until you are ready to serve then slice and enjoy!

Notes

  • Scoop the cake mix into a paper lined cupcake tray, making about 24 chocolate cupcakes. Poke holes in the cupcakes and then pour the caramel mix over each one, Add the toffee bits and Cool Whip to make Better Than Anything Cupcakes
  • This cake is best when served warm so I like to make it right before I am ready to serve it. Make the cake before dinner and it will be ready to eat by dessert time!

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 170mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 0.3mg