Description
Master this foolproof chocolate crunch cake quickly! Starting with a Devil’s Food mix, we bake the cake until warm, then strategically poke holes—the secret to maximum flavor infusion.
Ingredients
Scale
- 1 (15.25 oz) box Devil's Food or chocolate cake mix
- 1 cup cold water (or milk, if desired)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 (8 oz) container frozen whipped topping, thawed
- 1 1/2 cups English toffee bits (e.g., Heath bar pieces)
- 1/2 cup caramel ice cream topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Prepare the chocolate cake mix according to the package directions, combining the mix, water, eggs, and oil. Pour the batter into a greased 9×13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for 15 minutes.
- Step 2: While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes across the entire surface of the cake, ensuring the holes go about halfway down.
- Step 3: Prepare the instant chocolate pudding mix according to the package instructions, using 1 cup of cold milk. Immediately pour the prepared pudding mixture evenly over the poked cake, allowing the liquid to seep deeply into the holes to create a moist, creamy interior. Refrigerate the cake for 30 minutes to allow the pudding to set slightly.
- Step 4: Once the cake is cool and the pudding is mostly set, spread the entire container of thawed whipped topping smoothly over the pudding layer using an offset spatula.
- Step 5: Drizzle the caramel ice cream topping generously over the whipped topping layer. Then, sprinkle the English toffee bits evenly over the top of the cake, gently pressing them down slightly to adhere to the topping.
- Step 6: Cover the cake tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, before slicing and serving. Chilling is essential for the creamy texture and stability of the cake.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3-4 days; freezing is not recommended as the thawed whipped topping and pudding may weep upon thawing.
- Do not reheat this chilled dessert; if serving straight from an overnight chill, allow the cake to sit at room temperature for 10 minutes to slightly soften the toppings and caramel.
- For maximum decadence, serve slices alongside a scoop of high-quality vanilla bean ice cream or a small glass of chilled milk.
- To ensure a stable top layer, verify the pudding has begun to set firmly in the poke holes during the initial 30-minute chill before spreading the whipped topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/12th of cake (approx. 140g)
- Calories: 550
- Sodium: 250mg
- Fat: 31g
- Saturated Fat: 17g
- Trans Fat: 0.2g
- Protein: 51g