Chilly Chocolate Caramel Cake

….The hardest part about this recipe is ……

 

having to wait TWO hours before enjoying it.  😉

I had to make something chocolate-y for hubby dearest as the last cake I baked was my sour cream cake with absolutely No chocolate.  He wasn’t disappointed, ….  but it was sure evident that he would have preferred a chocolate treat over anything.  Yep, spoiled he is!!!

Isn’t it always about the chocolate???  So here’s to all the chocolate lovers !   Enjoy !!!

Chocolate Caramel Cake

1 Devil’s Food Cake Mix

1  14-ounce can of sweetened condensed milk

1  12-ounce jar of caramel ice cream topping

1  8-ounce container Cool Whip

1/2 – 1 cup candy pieces (Like Heath Toffee Bits or the like)

1 wooden spoon with a clean handle

HOW TO

So Easy.

Bake the cake following the directions on the box.

When the cake is done, immediately take the wood spoon handle and poke many holes over the cake.  Set aside. 

chilly chocolate cake1

In a bowl, combine the caramel and the milk until one consistent light caramel color.  Drizzle over the hot cake. 

Let the cake cool for about an hour. 

Then refrigerate for an hour. 

Then carefully spread the cool whip over the chilled cake.  Top with your favorite candy bits.

Be sure to use a spatula with no slots when removing a slice.  A lot of the caramel will be towards the bottom of your dessert.  You’ll want to get every drop.

Serve cold and keep any leftovers in the refrigerator. 

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