This Better Than Anything Cake is one of the easiest cakes you will ever make. It is dense, chocolatey, and loaded with caramel flavor.
Prep Time15 minutesmins
Cook Time30 minutesmins
Cooling Time15 minutesmins
Total Time1 hourhr
Keyword: better than anything cake
Author: Kasey Schwartz
1box (15.25 oz)chocolate cake mix
1cansweetened condensed milk
3largeHeath Bars (chocolate toffee bars)
8ouncesCool Whip, thawed
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.
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.
Chop the Heath bars into small pieces and sprinkle half of the pieces over the top of the cake.
Spread the Cool Whip over the top of the cake and then sprinkle the remaining toffee pieces on top.
Refrigerate the cake until you are ready to serve then slice and enjoy!
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!