Description
A decadent, moist chocolate cake infused with caramel and topped with whipped cream and Heath bar pieces. This indulgent dessert is effortlessly made in a slow cooker for an irresistible treat that lives up to its name.
Ingredients
Scale
- 15.25 oz. Devils food cake mix
- 3 large eggs
- 1 cup water
- ½ cup unsalted butter, melted
- 14 oz. can sweetened condensed milk
- ½ cup caramel topping, plus extra for drizzling
- 8 oz Cool Whip, thawed
- 3 Heath bars, chopped (4.2 ounces)
- Chocolate sauce, for drizzling
Instructions
- Prepare the Batter: In a large bowl blend together the cake mix, eggs, water, and melted butter until smooth. Make sure to beat the mixture for about 2 minutes to incorporate air for a fluffier texture.
- Set Up the Slow Cooker: Spray the slow cooker with cooking spray, then pour in the batter. Use a spatula to smooth it into an even layer, ensuring the batter is distributed uniformly for even cooking.
- Cook the Cake: Cover and cook on high for 2 hours without opening the lid during cooking. Opening the lid would release heat and moisture, potentially affecting the cake’s texture and extending cooking time.
- Add Moisture and Flavor: When done, use the end of a wooden spoon to poke holes throughout the cake. Pour the sweetened condensed milk and ½ cup of caramel topping over the cake, allowing the liquids to seep into the holes. Remove the slow cooker insert and set aside to cool.
- Chill the Cake: When the bottom of the insert is cool to the touch, place the cake into the refrigerator for at least 2 hours or overnight. This chilling time allows the flavors to meld and the cake to absorb all the sweet additions.
- Add Toppings: Once chilled, spread the whipped topping evenly over the cake. Then sprinkle the chopped Heath bar over top and drizzle with additional caramel and chocolate topping for a beautiful presentation.
- Serve and Enjoy: Serve by scooping out the cake with a large spoon. Each serving should include cake, toppings, and the delicious sauces for the full experience.
Notes
- For best results, allow the cake to cool completely before refrigerating.
- This cake can be stored in the refrigerator for up to 3 days.
- You can substitute Heath bars with any toffee chocolate candy or even crushed Butterfinger bars.
- A 6-quart slow cooker works best for this recipe, but you can adjust cooking time for different sizes.
- For an extra indulgence, serve warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 2 hours