Ingredients

The following ingredients have 18 Servings
  • 15.25 ounce box chocolate fudge cake mix
  • 3.1 ounce box chocolate pudding
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 14 ounce can sweetened and condensed milk
  • ¾ cup caramel sauce (divided)
  • 8 ounce tub whipped topping
  • ½ cup toffee bits
  • ½ cup chopped chocolate bar ((I used Hershey's) )

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 inch cake pan with cooking spray.
  • In a large bowl, stir the chocolate fudge cake mix, pudding mix, milk, vegetable oil, and large eggs together until fully combined.
  • Pour the prepared cake batter into the 9x13 inch cake pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean in the center.
  • Remove the cake from the oven and use the bottom of a chopstick or a wooden spoon to poke holes throughout the cake, about ⅔ of the way down. Make sure holes don’t go through the bottom of the cake.
  • Allow the cake to cool for 20-30 minutes.
  • After the cake has cooled, pour the sweetened and condensed milk all over the cake, letting it pool in the poked holes.
  • Pour ½ cup of the divided caramel sauce over the condensed milk.
  • Gently spread the whipped topping all over the top of the cooled cake into an even layer.
  • Drizzle the rest of the divided caramel sauce into simple zig zags across the whipped topping.
  • Sprinkle the toffee bits and chopped chocolate evenly on top.
  • Place, uncovered, in the refrigerator for 1 hour to cool completely. Cut, plate, and serve cold.