Better Than Anything Cake

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Better Than Anything Cake

Made Easy with Box Cake Mix.
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates

Equipment

  • 9 x 13 baking dish
  • non-stick cooking spray
  • electric hand mixer
  • spatula
  • large mixing bowl
  • measuring cups & spoons

Ingredients

  • 1 box Devil's Food cake mix
  • + ingredients listed on back of box (3 eggs, 1 cup water, 1/2 cup oil)
  • 1 tsp vanilla extract
  • 1 (14oz) can sweetened condensed milk
  • 1 (16.5oz) caramel sauce (squeeze bottle) – DIVIDED
  • 1 (16oz) chocolate sauce (squeeze bottle) – DIVIDED
  • 1 (8oz) tub cool whip (thawed)
  • 1 (8oz) bag Heath English Toffee Bits

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • In a large mixing bowl add cake mix, eggs, water, oil, and vanilla extract. Beat with an electric hand mixer for 2 minutes until fluffy.
    NOTE: To make this a bakery style cake, switch out milk for the water, and melted butter for the oil. Allow melted butter to cool slightly.
  • Bake in preheated oven per instructions on back of cake box for a 9 x 13 until a tooth pick inserted in middle of cake comes out clean. Let cool for 10 minutes.
  • Poke holes in cake using the bottom of a wooden spoon to allow for large holes.
  • Pour sweetened condensed milk over cake into the holes. Drizzle 1/2 of the caramel sauce over cake aiming for the holes. Drizzle 1/2 of the chocolate sauce over cake aiming for the holes.
  • Let cake cool completely in the refrigerator.
  • Top cooled cake with thawed cool whip evenly. Sprinkle 1/2 of the bag of toffee bits all over the cake.
  • Drizzle with more caramel sauce and chocolate sauce over the toffee bits on the cake. Enjoy.
    NOTE: Cake should be refrigerated due to the cool whip.


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