Chocolate Cake with Condensed Milk
The easiest chocolate cake, made with a cake mix and with a condensed milk toffee sauce poured all over the top. It's absolutely delicious, and so simple to make! A family favorite.
Servings 16 pieces
Calories 264kcal
Ingredients
- 1 box dark chocolate or devils food cake
- ingredients you need to prepare the cake mix (eggs, oil, water)
- 1/2 cup caramel sauce, storebought or homemade 6 oz 160g
- 1/2 can sweetened condensed milk 7 oz, 200g
- 1/2 cup chopped chocolate covered toffee bars 4 oz, 100 g
- 1 cup heavy whipping cream 8 oz, 240 g
- 2 tablespoon icing sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).
- As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
- Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
- Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
- Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!
Video
Notes
Preparing in Advance: This is really good when made in advance. I'd follow all the instructions through to pouring the caramel sauce on the cake, but wait to spread the whipped cream on the cake until right before serving so it stays fluffy.
Storing Leftovers: If you have any, leftovers will last 3-4 days tightly covered in the fridge.
Nutrition
Calories: 264kcal