This post may contain affiliate links. Please read our disclosure policy.

This chocolate cake is rich, moist and absolutely divine. It’s been a family favorite of ours for years!
While the cake is still warm, you poke the end of a wooden spoon all over it, creating holes.
You then fill with sweetened condensed milk…
and caramel ice cream syrup.
Toffee pieces are sprinkled over the top of the warm cake.
Once it’s cooled, cool whip is spread over the top…
and sprinkled with more toffee pieces.
Heaven, is what we are talking about here, my friends. It’s so good. 🙂
Hope you get a chance to try it!

Chocolate Candy Bar Cake

Serves: 12 large servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )


  • 1 Devils Food Cake Mix + ingredients to make cake
  • 1 can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 2  -12 oz. packages heath pieces (found in the baking aisle)
  • 1  -8 oz container cool whip


1. Bake your cake.
2. When it comes out of the oven use the handle of a wooden spoon to poke holes all over the top of the cake.
3. Drizzle the sweetened condensed milk into the holes and over the top of the cake. Then drizzle the caramel ice cream topping into the holes and over the top of the cake. 
4. Pour 1 1/2 bags of toffee over the top of the cake.
5. Let the cake cool completely. Spread the cool whip over the cooled cake.
6. Pour the rest of the toffee pieces onto the cool whip.
7. Refrigerate until you are ready to serve and then again if you have any leftovers. 

Recipe from my sister in law, Rachel Eskelson

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *