Chocolate Toffee Caramel Cake (Print Version)

# Ingredients:

01 - 1 box chocolate cake mix (plus ingredients required for the mix)

02 - 1 can (14 oz) sweetened condensed milk

03 - 1 jar (12 oz) caramel sauce

04 - 1 tub (8 oz) whipped topping (like Cool Whip), thawed

05 - 1 cup Heath bar bits (or chopped Heath bars)

06 - 1/4 cup chocolate syrup (optional)

01 - Prepare the chocolate cake according to the package instructions in a 9×13-inch baking pan. Let the cake cool for about 5 minutes.

02 - Using the handle of a wooden spoon, poke holes all over the top of the cake.

03 - Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.

04 - Drizzle the caramel sauce on top of the cake, spreading it out evenly.

05 - Let the cake cool completely.

06 - Spread the thawed whipped topping over the entire surface.

07 - Sprinkle the Heath bar bits generously over the whipped topping.

08 - For extra indulgence, drizzle chocolate syrup over the top before serving.

01 - A rich and indulgent chocolate poke cake infused with sweetened condensed milk and topped with caramel, whipped topping, and Heath bar bits.

02 - For an even richer flavor, consider using homemade caramel sauce.

03 - This cake is best served chilled and can be stored in the refrigerator for up to 3 days.

04 - The Heath bars add a delicious toffee crunch that complements the moist cake and creamy toppings.