This is one of the best... if not the best refrigerator cake, ever EVER! I found it in my Nanny's old church cookbook. The thing I love most about fridge cakes if that you can make then a day or two ahead of time, so it's just one less thing to make the day of a dinner, or get together. Not only does it remain good in the fridge for a few days but the cake actually improves in taste! This cake has never gotten a bad review in fact my boyfriend's little brother begs for thing probably once a month.
I have yet to figure out how to keep the cake in slice form...as you can see
but I think its best this way! Probably served better in a bowl.
First you need a chocolate cake mix, I use devils food cake--the cheapest you can find so it will be dry and able to absorb well. Then jarred caramel topping, condensed milk, cool whip and toffee bits, or a heath bar chopped.
Bake your box cake according to the directions on the box. While its baking get a small mixing bowl and combine caramel and condensed milk. Also chop up your heath bar if you didn't buy the bits. Once the cake is done take it out and immediately start poking holes in it with a fork. Really get after it! Then pour the caramel milk mixture over the cake. Add half the bits to the top of the cake and then place in the refrigerator to cool completely. Once cooled top with cool whip and the rest of the bits.
My best friend and I made this for her boyfriend. here she is leaving with her loot
Toffee Cake - Click here for Printable Recipe
1 box Devil’s Food Cake Mix
1 jar Caramel Topping
1 can Condensed milk
1 large tub Cool Whip
1-1 1/2 cup Toffee Bits
Prepare cake according to package directions. Immediately after removing cake from the oven, grab a fork and poke holes all over the cake. In a small mixing bowl combine caramel, and condensed milk, pour over hot cake, spread it over the entire cake, top with toffee bits. Chill well. After cake has cooled completely, spread cool whip over the top and sprinkle remaining toffee on top of cool whip.