Chocolate Dream Cake
A rich chocolate poke cake soaked with caramel and sweetened condensed milk, then topped with crushed Heath bars and fluffy whipped cream. This chilled make-ahead dessert becomes even more flavorful after resting overnight.
INGREDIENTS:
1 box Devil’s Food cake mix plus ingredients required on the package
1 can sweetened condensed milk 14 oz, room temperature
6 oz caramel ice cream topping
3 Heath bars 1.4 oz each, chopped and divided
1 1/2 cups heavy whipping cream cold
1/4 cup granulated sugar
1/4 cup finely crushed Heath candy bar for the frosting
2 tbsp caramel topping for drizzling, optional
DIRECTIONS:
Prepare and bake the Devil’s Food cake mix in a 9×13-inch pan according to the package directions.
While the cake is still warm, use the handle of a wooden spoon to poke holes across the surface about 1 inch apart.
Reserve about 1/4 cup of the chopped Heath bars for decorating.
Warm the caramel topping briefly until loose enough to pour.
Drizzle the warm caramel topping slowly over the cake, allowing it to sink into the holes.
Pour the room-temperature sweetened condensed milk evenly over the cake.
Sprinkle the remaining chopped Heath bars over the warm cake.
Let the cake cool completely, then cover and refrigerate until thoroughly chilled.
For the frosting, beat the cold heavy whipping cream and sugar until stiff peaks form.
Fold in the finely crushed Heath candy bar.
Spread the whipped cream frosting evenly over the chilled cake …
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