Caramel Chocolate Cake

Close-up of a chocolate caramel cake slice on a white plate, topped with cool whip and crushed heath bar bits, with a fork on the side.

Delicious and moist chocolate caramel cake recipe is made with a boxed cake mix cake soaked in sweet caramel sauce and then frosted with whipped topping and heath bits. I love how easy it is and it's ready in under an hour!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 140kcal

Author Sherri Hagymas

Ingredients

German chocolate cake mix plus eggs, oil, and water called for in package instructions
12 ounces caramel sauce
8 ounces Cool Whip
4 ounces Heath bar pieces

Instructions

Bake the cake according to the package directions for a 9x13-inch cake. Allow the cake to cool completely after removing from the oven.
German chocolate cake mix
Using a thick wooden skewer or the handle of a wooden spoon, poke holes all around the cake. (just about halfway through, not all the way to the bottom to of the cake)
Pour the caramel sauce into a microwave-safe bowl and heat for approximately 30 seconds.
12 ounces caramel sauce
Pour the heated caramel over top of the entire cake and spread it into the holes.
Spread the Cool Whip over top of the cake
8 ounces Cool Whip
Sprinkle the Heath bar pieces over the whipped topping.
4 ounces Heath bar pieces

Notes

Use any favorite chocolate cake mix or homemade chocolate cake batter.
Use a stabilized whipped cream instead of Cool Whip, or a completely different frosting if preferred. I've heard a salted caramel buttercream is kind of amazing. A chocolate frosting or American buttercream frosting would be just as great too
Add mini chocolate chips and/or chocolate sprinkles or shavings as garnish. They can even be added to the batter if you’d like.
Top the cake with chocolate sauce and/or extra caramel.

Nutrition