Chocolate Caramel Toffee Crunch Cake

Chocolate Caramel Toffee Crunch Cake

Chocolate Caramel Toffee Crunch Cake is decadence in every bite. Moist chocolate cake is drenched with caramel and sweetened condensed milk, then topped with fluffy whipped topping, rich fudge, and crunchy toffee bits. This no-fuss dessert is perfect for potlucks, birthdays, or whenever you’re craving something indulgent and impressive—no fancy decorating required!

Ingredients:

For the Cake:

• 1 box chocolate cake mix (or your favorite homemade chocolate cake recipe)

• Eggs, oil, and water (as called for on the box)

For the Filling and Topping:

• 1 (14 oz) can sweetened condensed milk

• ½ cup caramel sauce (plus extra for drizzling)

• ½ cup chocolate fudge sauce

• 1 cup toffee bits (such as Heath or Skor)

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

• Optional: chopped chocolate or chocolate curls for garnish

Instructions:

1. Bake the Cake:

   • Prepare and bake the chocolate cake according to package directions in a 9×13-inch pan.

   • Let cool for about 5–10 minutes after baking.

2. Poke and Soak:

   • Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake.

   • Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.

   • Let the cake cool completely and soak up the gooey goodness.

3. Top the Cake:

   • Once the cake is cool, spread the whipped topping evenly over the surface.

   • Drizzle chocolate fudge sauce and extra caramel over the top.

   • Sprinkle generously with toffee bits and optional chopped chocolate or curls.

4. Chill and Serve:

   • Refrigerate for at least 2 hours (overnight is best) before serving.