Chocolate Caramel Toffee Cake

I’m going to just get right to it. It’s chocolate cake soaked in caramel sauce and sprinkled with toffee bits! Need I say more! 🙂

Chocolate Caramel Toffee Cake


  • 1 box Betty Crocker Gluten Free devil’s food cake mix
  • Water, butter (I used Earth Balance Buttery Spread) and eggs called for on cake mix box. (I also add 2 tablespoons of pure vanilla extract)
  • 1 jar (12.25 oz) caramel topping
  • 1 cup frozen (thawed) whipped topping (for all you dairy free darlings out there I could rice whipped cream in a can! Yes I found it at Fairway markets so it does exist! You just have to look for it)
  • 1/2 cup toffee bits
  1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
  2. With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled. (MMMM caramel soaked cake!)
  3. Spread whipped topping over top of cake. (or use can of rice whipped cream over the cake)  Sprinkle with toffee bits. Store covered in refrigerator.

One thought on “Chocolate Caramel Toffee Cake

  1. Pingback: Nutri−Grain Bars « Ownchef

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