Chocolate Dream Cake! A moist cake, rich ganache, and silky frosting make it a must for any chocolate lover. 🍫🍰✨
Ingredients:
1 box Devil's food cake mix
1 can sweetened Eagle brand condensed milk
6 oz Hershey caramel ice cream topping
3 Heath bars (chocolate-covered toffee, chopped, 1.4 ounces each)
Frosting:
1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
1/4 cup pulverized Heath candy bar
Directions:
Prepare the Cake: Bake cake as directed on the package for a 9x13 inch pan. Once baked, while still warm, poke holes in it with the handle of a wooden spoon approximately an inch apart.
Add Toppings: Crush the Heath bars, reserving 1/4 cup for garnish. Heat the caramel topping in a microwave until pourable, about one minute. Slowly pour over the cake, allowing it to fill the holes. Then, evenly pour the sweetened condensed milk over the cake. Sprinkle with the crushed chocolate bars.
Cool: Let the cake cool completely in the fridge.
Make the Frosting: Whip the heavy cream and sugar until very stiff. Spread over the cooled cake. Decorate with more chocolate toffee bar chunks or pulverized candy, then drizzle with additional caramel topping.
Serve: Best served chilled. For optimal flavor, let the cake meld overnight in the refrigerator.
Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes
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