Chocolate Caramel Dream Cake (Printable Version)
# What You'll Need:
01 -
1 chocolate cake, cooked in a 9x13 inch dish.
02 -
1 batch homemade caramel sauce or 16oz container of store-bought caramel.
03 -
14 ounce tin of sweetened condensed milk.
04 -
1 1/2 cups heavy cream for whipping.
05 -
1/4 cup confectioners' sugar.
06 -
3-4 crushed Heath candy bars.
# Preparation Steps:
01 -
Cook your chocolate cake in the 9x13 dish as directed. Let it cool completely, then poke lots of tiny holes using a fork.
02 -
Drizzle the caramel all over the cake, then add the sweetened condensed milk on top (you can use all or just half the can).
03 -
Whip the heavy cream until it forms light peaks. Mix in the confectioners' sugar and keep beating until stiff.
04 -
Smooth the whipped cream mixture over your cake. Scatter the broken Heath pieces on top. Chill in the fridge for at least an hour before you dig in.
# Additional Tips:
01 -
You can make and freeze this cake up to 7 days ahead.
02 -
The caramel sauce can be made several days before you need it.
03 -
To save time, just grab half a bag of pre-chopped Heath bits.