Ingredients
Equipment
Method
Directions:
- Start by preheating your oven to 350°F (175°C). Grease your 9x13-inch baking pan with a little oil or non-stick spray. In a large mixing bowl, combine the devil’s food chocolate cake mix with the ingredients listed on the box. This usually involves adding water, eggs, and oil. Mix until smooth.
- Pour the batter into the prepared pan and bake according to the package instructions, usually around 30-35 minutes. Once baked, remove from the oven and let the cake cool completely in the pan.
- Once the cake is cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake. This step is crucial, as it allows the sweetened condensed milk and caramel to soak into the cake, creating that signature flavor.
- Pour the entire can of sweetened condensed milk over the cake, making sure it fills the holes. Let it sit for about 10 minutes to absorb.
- Next, drizzle the caramel sundae topping generously over the cake, allowing it to seep into the holes as well.
- Spread the thawed whipped topping evenly over the entire surface of the cake, covering the caramel and condensed milk layers completely.
- Sprinkle the diced Crunch and Twix candy bars over the whipped topping. This adds a delightful crunch and enhances the overall flavor.
- Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld together. The longer you chill, the better it gets! Slice and serve chilled for the ultimate dessert experience.
Notes
- For a gluten-free version, use a gluten-free chocolate cake mix.
- Substitute the whipped topping with homemade whipped cream for a fresher taste.
- Try different candy bars like Snickers or Milky Way for unique flavors.