Rating: 4.5 stars 4.6
1204 Ratings
  • 5 star values: 930
  • 4 star values: 191
  • 3 star values: 59
  • 2 star values: 16
  • 1 star values: 8

A better than sex cake made with rich chocolate cake, caramel, toffee, and whipped topping... Need I say more?

Recipe Summary

30 mins
45 mins
1 hr 15 mins
1 9x13-inch cake


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.

  • Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.

  • Combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.

  • Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.

  • Refrigerate until chilled through and serve right from the pan.


I crush my toffee candy bars into small chunks as opposed to crumbs — I like to have pieces I can chew on!

Nutrition Facts

236 calories; protein 3.3g; carbohydrates 28.7g; fat 12.6g; cholesterol 32.5mg; sodium 203.5mg. Full Nutrition