Ingredients

The following ingredients have 4 Servings
  • 15.25 ounces chocolate cake mix (432 grams (1 box), Betty Crocker Super Moist™ Favorites Devil's Food Cake Mix recommended)
  • 1¼ cups water (284 grams)
  • ½ cup vegetable oil (100 grams)
  • 3 large eggs (150 grams)
  • 14 ounces sweetened condensed milk (396 grams (1 can))
  • 1 teaspoon pure vanilla extract (4 grams, divided)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1½ cups heavy whipping cream (341 grams, cold)
  • 2 tablespoons powdered sugar (14 grams)
  • Caramel sauce
  • Toffee bits

Instruction

  • Bake the chocolate cake mix as directed on the box. Once it is out of the oven and baked, cool completely.
  • Once cooled, create small holes throughout the entire cake with the back of a narrow mixing spoon. Be sure to not poke all the way through the cake. Set aside.
  • In a small bowl combine the sweetened and condensed milk, ½ teaspoon vanilla extract, cinnamon, nutmeg, and salt. Stir until combined.
  • Pour the sweetened and condensed milk mixture over the cake. The mixture should fill all the holes created previously.
  • Chill in the refrigerator for 30-60 minutes for best results.
  • While the cake is chilling, make the whipped cream: In a large bowl combine the heavy whipping cream, powdered, sugar, and ½ teaspoon vanilla extract. Using a hand mixer, beat the mixture on high until it thickens and has the consistency of whipped cream, about 3-5 minutes.
  • Using a spatula or other tool, spread the whipped cream over the entire cake in an even layer, then drizzle the caramel sauce and toffee bits evenly over the cake, optional.