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- Prep 10 min
- Total 3 hr 3 min
- Servings 15
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Ingredients
- 1 box Betty Crocker™ Super Moist™ German chocolate cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 can (14 oz) sweetened condensed milk
- 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
- 1 container (8 oz) frozen whipped topping, thawed
- 1 bag (8 oz) toffee chips or bits
Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.tip 2
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.tip 3
Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.
Nutrition
370 Calories, 19g Total Fat, 4g Protein, 47g Total Carbohydrate, 42g Sugars
Nutrition Facts
Serving Size: 1 ServingCalories370Calories from Fat170
Total Fat19g29%
Saturated Fat8g39%Trans Fat0g
Cholesterol50mg17%Sodium180mg7%Potassium140mg4%Total Carbohydrate47g16%Dietary Fiber0g0%Sugars42g
Protein4gVitamin A4%4%Vitamin C0%0%Calcium10%10%Iron0%0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Better Than “Anything” Cake
Do you remember waaaaaay back in the early 2000’s (which is like decades ago in Internet years), there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list and you got a recipe back in return from each person. A lot of the recipes that are my favorites to this day were procured through this email recipe exchange, this cake chief among them. While this cake is better know with an R-rated title, I cleaned it up a bit and called it Better Than Anything Cake to make sure I stay out of the junk filters, but the flavor combination is unmistakable: a chocolate poke cake infused with sweetened condensed milk and caramel sauce, then topped with Cool Whip and toffee bits.
I typically use chocolate cake recipes from scratch when making desserts, but I also love having a few recipes in my back pocket that can be whipped up quickly using a box mix if I’m in a bind. My other favorite for these types of situations is the Ho Ho Cake (which I tend to make multiple times during the month of December!). If you prefer, you could definitely use your own homemade chocolate cake recipe; my recipe of choice would be the Hershey’s Perfectly Chocolate Cake, baked in a 9×13-inch cake pan.
Do you have any old recipes from recipe exchanges? What about a favorite poke cake flavor combination?
Three years ago:
Minestrone Soup
Four years ago: Maple-Bacon Kettle Popcorn
Yield: 10 to 12 servings
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Better Than Anything Cake: The G-rated title for the popular cake made with devil's food chocolate cake, infused with sweetened condensed milk and caramel sauce, topped with Cool Whip and Heath toffee bits.
- 1 box devil's food cake mix
- 14 ounce (396.89 ml) can sweetened condensed milk
- 12 ounce (340.2 g) jar caramel ice cream topping
- 8 ounces (226.8 g) Cool Whip
- ½-1 cup (115 to 230 g) Heath toffee bits
Bake the cake according to the directions on the box.
Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
Nutritional values are based on one serving
Calories: 464kcal, Carbohydrates: 86g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 598mg, Potassium: 365mg, Fiber: 1g, Sugar: 44g, Vitamin A: 185IU, Vitamin C: 1.2mg, Calcium: 230mg, Iron: 2.4mg
Course: Dessert
Cuisine: American
Originally published January 19, 2015 — (last updated March 11, 2021)