I originally got the recipe for this cake from my good friend Teresa but lost it at some point over the years. I am so happy to have found it again! I have made this cake so many times and everyone who has tried it loves it. I do a few things differently however. First I use the handle of a wooden spoon to poke the holes in the cake. It works much better than a straw. Also for a little richer taste I substitute a 17 oz. jar of Mrs. Richardson's Butterscotch Caramel Sauce for the caramel ice cream topping. It adds a deep buttery richness to the cake without making it overly sweet. Then I pour the sweetened condensed milk over the still-warm cake let it soak in and pour the butterscotch caramel sauce over it. Finally I don't like storing the cake in the refrigerator because it changes the texture but it has to be refrigerated because of the whipped topping. I store the cake at room temperature and just add a dollop of whipped topping and a sprinkle of toffee bits to each piece right before serving. The cake stays beautifully moist and tastes absolutely heavenly! I hope you enjoy yours however you make it!
I originally got the recipe for this cake from my good friend Teresa but lost it at some point over the years. I am so happy to have found it again! I have made this cake so many times and everyone who has tried it loves it. I do a few things differently however. First I use the handle of a wooden spoon to poke the holes in the cake. It works much better than a straw. Also for a little richer taste I substitute a 17 oz. jar of Mrs. Richardson's Butterscotch Caramel Sauce for the caramel ice cream topping. It adds a deep buttery richness to the cake without making it overly sweet. Then I pour the sweetened condensed milk over the still-warm cake let it soak in and pour the butterscotch caramel sauce over it. Finally I don't like storing the cake in the refrigerator because it changes the texture but it has to be refrigerated because of the whipped topping. I store the cake at room temperature and just add a dollop of whipped topping and a sprinkle of toffee bits to each piece right before serving. The cake stays beautifully moist and tastes absolutely heavenly! I hope you enjoy yours however you make it!
Made this for church this past weekend. Everyone loved it. It's a keeper in my recipe book and will make it again.
I have been making this for years it is a hit with everyone try putting a hand full of chocolate chips in the batter
This is a fabulous dessert. I have made it for years. The recipe I was given has that "it must be refrigerated overnight" and I agree - the flavors really need to meld. Also my recipe has you crush (in a ziploc bag using a rolling pin) 6-8 Heath bars and put them on the top. Everytime I have made this recipe for a gathering I have been asked - by multiple people - for the recipe. It is very rich but oh so so delish!
I made this for my brothers b-day! Everyone loved it. He wants one next year too!! So so good!! I used a Duncan Hines Decadent German Chocolate cake mix and topped the cool whip with Heath Bar Toffee bits.
My family enjoyed it very much as written!
Nice super easy "go to" dessert for times when you want something tasty and sure to please but don't have the time to make anything complicated.
Very moist cake with a great flavor. Perfect for fall!
Yummy and rich. My hubby loved it!
Please don’t bother, this was not good. I made it with a very young family member who needs help with fractions and basic measuring and cooking skills .
