Ingredients:

  • 1 box (15.25 oz) Devil's Food Cake Mix
  • 1 cup Whole milk
  • 0.5 cup Unsalted butter, melted
  • 3 Large eggs, room temperature
  • 1 can (14 oz) Sweetened condensed milk
  • 1 jar (12 oz) Caramel topping
  • 1 tub (8 oz) Stabilized whipped topping
  • 4 Heath bars, crushed into irregular toffee shards

Instructions:

  1. Preheat your oven to 180°C (350°F). In a large bowl, combine the cake mix, 1 cup whole milk, 0.5 cup melted butter, and 3 large eggs. Beat for about 2 minutes until the batter is glossy and smooth.
  2. Pour into a greased 9x13 pan and bake for 30 mins until a toothpick comes out clean.
  3. While the cake is still warm (about 5 mins out of the oven), use the handle of a wooden spoon to poke holes across the entire surface, about 2 cm apart.
  4. In a small bowl, whisk together the 14 oz sweetened condensed milk and 12 oz caramel topping. Pour this mixture slowly over the cake until every hole is filled and bubbling.
  5. Leave the cake on the counter until it reaches room temperature, then slide it into the fridge. Let it sit for at least 2 hours. This allows the liquid to migrate into the cell structure of the cake, turning it into that fudgy texture we want.
  6. Once the cake is completely chilled, spread the 8 oz whipped topping across the top. Take your 4 Heath bars and crush them — I usually put them in a plastic bag and hit them with a rolling pin — and sprinkle the shards over the top until the surface is a landscape of toffee. Serve immediately or keep chilled.