This cake keeps for several days at room temperature so you can make it ahead if you’re baking for a special occasion.You can play around with different flavors of pudding to easily customize the cake to your preferences. The addition of instant pudding in the cake ensures a super fluffy, moist, and flavorful cake.If you can use an electric mixer (and you definitely can!) you can make this cake successfully! Because it starts with a box cake mix, it’s basically foolproof.It’s a HEATH BAR CAKE! If you love the candy bar you’ll go crazy for this one-I wish I could deliver a slice to each and every one of you. It’s a cake filled with toffee bits, topped with even more toffee bits. Let me emphasize: it’s not just any cake. If I know we won’t finish the cake, I just add the toffee to the top of individual slices.I have a silly question but I’ll ask it anyway: would you like a slice of cake today? The crushed Heath bits do tend to soften up though. It will last for 5-6 days, and it seems to get even more moist the longer you chill it. If you have any leftovers, cover the cake with plastic wrap and store it in the refrigerator. The beauty of this cake is that you serve it straight from the pan. SERVE: You can either chill the cake with the whipped cream, or add the toffee bits and serve immediately. Add a bit of powdered sugar and a splash of vanilla.
Beat with a hand mixer (or Kitchenaid) until soft peaks form. But I really think it’s worth the extra few minutes to make your own.įor best results, make sure your bowl, beaters, and cream are all chilled. Fresh tastes so much better! Of course, if you want to use store bought whipped topping I won’t judge. I’m not a big fan of the chemical ridden stuff. WHIPPED CREAM: Most recipes for this “better than everything” cake call for Cool Whip. It is even better if you let it chill overnight. Let the cake cool, then cover it with plastic wrap and chill it for at least an hour. They melt a little into the cake, and it is just another depth of flavor that is so yummy! This recipe is different then some, because I like to add a thin layer of crushed heath bars under the whipped cream. I just leave them in the wrapper and pound them with my rolling pin. TOFFEE BITS: I prefer to crush my own candy bars because the baking bits have a little more dust than I like. Also pay attention to the edges of the cake that tend to be more dry. Make the holes deep, but try to avoid going all the way to the bottom, or the sauce pools at the bottom of the cake.ĪDD SAUCE: Slowly pour the sweetened condensed milk and caramel over the cake, trying to get most of it into the holes. I like to use the handle of a wooden spoon. POKE HOLES: While the cake is till hot, poke holes all over it. I like to use a Duncan Hines cake mix, but you can use your favorite brand, or even make your cake from scratch.
#HEATH BAR PIECES HOW TO#
How to make Heath Bar Cake with Condensed Milk So if a bunch of teenage boys can make this cake, I guarantee that it will work for you. I was told when the dinner was over that it was the hit of the night. We have a bunch of amazing youth in our area, so I actually enjoyed it. So a few of them came over to my house ahead of time and made this incredible cake. My husband works with the 14 & 15 year old boys, and it was their job to make the dessert. The young men and women from my church had an Etiquette dinner last night. Whatever you call it, it is sinfully good! AN EASY BUT IRRESISTIBLE DESSERT My kids call this chocolate caramel toffee cake, and I think of it as “that evil cake”, because when it calls to me I cannot resist it. And the toffee chips on top are so, so yummy. It’s that good! The caramel sauce sinks down into the cake and makes it all gooey and moist. I just about have to tape the refrigerator door closed to stop me from eating this one. I’m not a really big fan of cake, so it has to be really good for me to enjoy it. This dessert is a hit no matter where you serve it! Heath Bar Cake – incredibly moist chocolate cake topped with caramel sauce, whipped cream, and toffee bits.
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