Ingredients:
1 box of chocolate fudge cake mix (15.25 ounces)
1 box of chocolate pudding mix (3.1 ounces)
1 cup of whole milk
½ cup of vegetable oil
3 large eggs
1 can of sweetened condensed milk (14 ounces)
¾ cup of caramel sauce (divided)
1 tub of whipped topping (8 ounces)
½ cup of toffee bits
½ cup of chopped chocolate bar (Hershey’s works great!)
Instructions:
Preheat your oven to 350 degrees Fahrenheit and generously spray a 9×13 inch cake pan with cooking spray.
In a large bowl, combine the chocolate fudge cake mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Stir until all the ingredients are fully combined and create a smooth batter.
Pour the prepared cake batter into the 9×13 inch cake pan and bake it in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and use the bottom of a chopstick or a wooden spoon to poke holes throughout the cake, going about ⅔ of the way down. Be sure not to poke through the bottom of the cake.
Allow the cake to cool for 20-30 minutes.
After the cake has cooled, pour the sweetened condensed milk all over the cake, ensuring it pools in the poked holes, adding an extra touch of moistness and flavor.
Continued on next page (page 2)
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