Chocolate Toffee Bar Cake

Here's an easy out for a homemade holiday dessert. It gets really moist the second day.

Editor's Favorite; Make Ahead


12 servings

Recipe from

Oxmoor House


1 (18.25-ounce) package German chocolate cake mix (we tested with Duncan Hines)
1 (14-ounce) can sweetened condensed milk
1 (12.25-ounce) jar caramel topping
1 (8-ounce) container frozen whipped topping, thawed
3 (1.4-ounce) English toffee candy bars, crushed (we tested with Skor bars)


Prepare cake according to package directions in a greased 13" x 9" pan. Cool completely in pan on a wire rack.

Gently poke holes in top of cake, using the end of a wooden spoon (wipe spoon clean after each hole). Combine sweetened condensed milk and caramel topping in a small bowl; slowly pour over cake. Spread whipped topping over cake. Sprinkle with crushed candy. Cover and chill until ready to serve.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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