This is the. best. cake. I’ve. ever. had. I’m not a huge fan of cake normally because I don’t really care for icing. The Cool Whip topping on this cake makes it feel light and utterly delicious.
My friend Beth first introduced me to it a couple years ago…though she called it, uh, a different name. A name I don’t feel comfortable typing (I’ll give you a hint…it starts with an “s” and ends with an “x”). To tame it down a bit, we’ll just call it the “better than naptime” cake. Because there’s not many things in life better than your child taking a good, long nap…except, maybe, for this cake.
I’m not sure if this is the exact same recipe as Beth‘s (she is an amazing cook and decorator extraordinaire), but it’s similar.
Here’s the recipe:
-Box of Devil’s Food Cake (or you could make your own)
-Oil, water, and eggs (according to box directions)
-Cool Whip, thawed in the refrigerator
-Crushed Heath bar (I found it in a bag already crushed next to the chocolate chips…but use 4 bars and crush them yourself if you can’t find the bag)
-1/2 of a 14 oz. can of sweetened condensed milk
-Caramel ice cream topping
1. Prepare cake according to package directions.
2. Pour batter into a greased 9×13 pan.
3. Bake according to package directions.
4. Remove from oven and let cool for 5 minutes.
5. Use a knife to poke several holes through the top of the cake. Try to just poke about an inch deep and not all the way to the bottom.
6. Pour 1/2 a 14 oz. can of sweetened condensed milk on top of the cake…
and then pour a generous helping of caramel ice cream topping. I didn’t measure…
Is your mouth watering yet???
7. Sprinkle with crushed Heath bar.
8. Wait until the cake has cooled completely and then carefully spread on the Cool Whip.
9. Sprinkle with more Heath bar! Refrigerate until ready to serve.
If it doesn’t get eaten all in one sitting, make sure to put it back in the refrigerator.