Chocolate Dream Cake
A rich chocolate poke cake soaked with caramel and sweetened condensed milk, then topped with crushed Heath bars and fluffy whipped cream. This chilled make-ahead dessert becomes even more flavorful after resting overnight.
Ingredients
- 1 box Devil’s Food cake mix plus ingredients required on the package
- 1 can sweetened condensed milk 14 oz, room temperature
- 6 oz caramel ice cream topping
- 3 Heath bars 1.4 oz each, chopped and divided
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup granulated sugar
- 1/4 cup finely crushed Heath candy bar for the frosting
- 2 tbsp caramel topping for drizzling, optional
Instructions
- Prepare and bake the Devil’s Food cake mix in a 9x13-inch pan according to the package directions.
- While the cake is still warm, use the handle of a wooden spoon to poke holes across the surface about 1 inch apart.
- Reserve about 1/4 cup of the chopped Heath bars for decorating.
- Warm the caramel topping briefly until loose enough to pour.
- Drizzle the warm caramel topping slowly over the cake, allowing it to sink into the holes.
- Pour the room-temperature sweetened condensed milk evenly over the cake.
- Sprinkle the remaining chopped Heath bars over the warm cake.
- Let the cake cool completely, then cover and refrigerate until thoroughly chilled.
- For the frosting, beat the cold heavy whipping cream and sugar until stiff peaks form.
- Fold in the finely crushed Heath candy bar.
- Spread the whipped cream frosting evenly over the chilled cake.
- Sprinkle the reserved Heath pieces over the top and drizzle with additional caramel topping if desired.
- Refrigerate until ready to serve. For the best flavor and texture, chill overnight.
Notes
Room-temperature condensed milk pours and absorbs more easily. Keep the finished cake refrigerated and serve cold.
Nutrition
Calories: 520kcal
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