How to Make It
- Bake cake in a 9×13-inch pan according to package directions. Poke holes across the cake using a wooden spoon handle.
- Prepare toppings – Crush Heath bars, reserving ¼ cup for garnish.
- Drizzle caramel – Heat caramel topping and slowly pour over warm cake.
- Pour condensed milk over the cake, allowing it to soak into the holes.
- Sprinkle crushed Heath bars over the cake. Refrigerate until fully cooled.
- Make frosting – Whip heavy cream and sugar until stiff.
- Frost & decorate – Spread whipped cream over cake, sprinkle reserved Heath bars, and drizzle extra caramel. Refrigerate overnight for best flavor.
Tips & Variations
✔ Use lower-fat cake mix without sacrificing flavor. ✔ Try different toppings – Use chopped pecans or mini chocolate chips. ✔ Make ahead – Best when refrigerated overnight to allow flavors to meld.
A decadent chocolate cake that’s rich, creamy, and utterly delicious. Enjoy!
