Chocolate Caramel Cake

This Chocolate Caramel Cake is to die for. I have one friend in particular who typically sticks with a strict diet, however I always make this for her birthday and she always says this is the one thing she can’t say no to.  This cake has never been a “miss,” its most defiantly a winner every time.


  • 1 box Devil Foods Cake Mix
  • 8oz Whipped Topping
  • 3 Heath Bars
  • 1 Caramel or Butterscotch Syrup
  • 1 Cup Water
  • 3 Eggs
  • ½ Cup Unsweetened Butter (1 stick)


Preheat the oven to 350 degrees. In a large mixing bowl add the cake mix, water, butter and eggs. Mix on low for approximately 30 seconds and then speed it up for another two minutes.

Grease the bottom of the pan and then add your mix to your pan I prefer to use the rectangle ones and cook for approximately 42 minutes or till you can stick a toothpick in the middle and are able to remove it and it still be dry.

Allow the cake to cool. Once the cake has cooled poke holes throughout the entire cake, I tend to use a butter knife because I like the holes to be larger. Next you will add the caramel or butterscotch to each hole fillings it, I usually end up using about 3/4 of the container.

Next you will spread the entire container of whipped cream evenly across the top of the cake. You will have to crush the heath bars by banging them over the counter and then distribute them evenly over the whipped cream.

You can serve right away or allow it to cool in the refrigerator.

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