Chocolate Caramel Toffee Crunch (Print-Friendly Format)

Decadent chocolate cake with caramel, toffee, and whipped cream topping.

# Required Ingredients:

→ Cake Base

01 - 1 package of German Chocolate cake mix
02 - Ingredients required by the cake mix (e.g., eggs, oil, water)

→ Toppings

03 - 1 (14 oz) can of sweetened condensed milk
04 - 1 jar of caramel ice cream topping
05 - 1 (8 oz) container of frozen whipped topping, thawed
06 - 4-6 Heath candy bars, crushed (or Heath bits from the baking aisle)

# How to Make It:

01 - Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
02 - Combine the dry ingredients from the cake mix in a large bowl.
03 - In a separate bowl, beat the eggs, oil, water, and any other wet ingredients required by the cake mix until well combined.
04 - Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
05 - Pour the batter into the prepared baking pan.
06 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
07 - Cool the cake in the pan completely.
08 - Once cooled, use a fork to poke holes across the top of the cake.
09 - In a bowl, mix the sweetened condensed milk with the caramel topping until well combined.
10 - Pour the caramel mixture evenly over the cake, ensuring it fills the holes.
11 - Spread the thawed whipped topping over the caramel-soaked cake.
12 - Sprinkle the crushed Heath bars over the whipped topping.
13 - Chill the cake in the refrigerator for at least an hour before serving.

# Additional Information:

01 - For a homemade touch, you can use your own chocolate cake recipe instead of a mix.
02 - Store leftover cake covered in the refrigerator for up to one week.
03 - For extra decadence, drizzle additional caramel sauce over each slice when serving.
04 - You can substitute other candy bars like Butterfinger or Skor for the Heath bars.

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