Here's what you need:
1 box Devil's food cake mix
1 3.9 oz. box Jell-o instant chocolate pudding
1-1/4 cup water
1/2 cup oil
1/2 cup caramel sauce
1/2 cup sweetened condensed milk (I use fat free for all my recipes)
8 oz. Cool Whip
4 oz. cream cheese, at room temperature
1/2 cup English toffee bits (Heath bar bits)
Pre-heat oven to 350 degrees.
Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and a light brown.
Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.
Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.
After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife.
In a microwave safe bowl place 1/2 cup sweetened condensed milk and 1/2 cup caramel sauce. Place in microwave and heat on high for 1-1/2 minutes. Stir until completely combined.
Pour over the cake making sure to get the entire cake covered. Set aside until cake is completely cooled. Approximately 1 hour.
Thank goodness this gets a pretty topping!
In a medium bowl place the 4oz room temperature cream cheese and beat until smooth. Add the 8 oz. of Cool Whip and mix until completely smooth.
Pour onto the cake and smooth out over the whole top. Sprinkle with the English toffee bits.
Refrigerate for at least 2 hours before serving (4 is even better).
Oh baby is this the Yummiest moistest piece of heaven!
Serves - 12
Here is the handy printable - Chocolate Caramel Crunch Cake
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