Ingredients

The following ingredients have 12 Servings
  • 1 box Devil’s food cake mix (+ ingredients to make it – water, oil, eggs)
  • 1 cup sweetened shredded coconut
  • 1 cup caramel sauce
  • ¼ cup sweetened condensed milk (optional)
  • 2 cups chopped “Heath” chocolate toffee bars (about 4 bars)
  • 8 ounces Cool Whip
  • ¼ cup chocolate syrup

Instruction

  • Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish. Bake the cake according to the package instructions, adding 1 cup shredded coconut to the batter before baking.
  • Meanwhile, chop the Heath bars. Then mix ¾ cup caramel sauce with ¼ cup sweetened condensed milk.
  • Once the cake comes out of the oven, use a chopstick or wooden skewer to poke holes over the entire surface of the cake.
  • Slowly pour the caramel mixture over the cake so that it runs down into all the holes.
  • Then sprinkle 1 cup of chopped Heath bars over the cake. Refrigerate until cool.
  • Once the cake has cooled completly, spread the Cool Whip over the top. Drizzle the cake with the remaining ¼ cup caramel sauce and chocolate syrup. Then sprinkle the top with the remaining chopped Heath bar.
  • Cover and chill until ready to serve.