Ingredients

The following ingredients have 4 Servings
  • 1 Box Chocolate Cake Mix (Your Favorite Brand)
  • 1 1/4 Cups Water
  • 14 Ounces Canned Sweetened Condensed Milk (Divided)
  • 3/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Cups Semi-Sweet Chocolate Chips
  • 14 Ounces Caramel Ice Cream Topping
  • 1/2 Cup Toffee Bits
  • 13 Ounces Whipped Cream (Canned Or Whipped Yourself)

Instruction

  • In a large mixing bowl, combine the cake mix, water, half of the sweetened condensed milk, oil, eggs and vanilla until well mixed.
  • Spray the insert of the slow cooker with non-stick cooking spray and pour cake batter into the slow cooker.
  • Sprinkle the chocolate chips over the top of the batter.
  • Cover and cook on HIGH for 2 to 3 hours until the center of the cake is done and a toothpick inserted in the middle comes out clean.
  • Using the handle of a wooden or plastic spoon, poke holes all over the surface of the top of the cake.
  • In a small mixing bowl, combine together the remaining half of the sweetened condensed milk and the 3/4 of the caramel ice cream topping.
  • Pour the caramel and condensed milk mixture evenly over the cake, allowing the sauce to fill the holes in the top of cake.
  • Place cake in the refrigerator until chilled and you are ready to serve.
  • Cut cake into 12 servings and top each slice of cake with whipped cream, reserved caramel ice cream topping and toffee bits.
  • Dig in and enjoy!