Chocolate Caramel Heath Bar Cake

Photo via Taste of Home

Photo via Taste of Home

When Robbie and I were in North Carolina this past week visiting my parents for a few days, my mom had made this cake for us to munch on during our stay. She knows we are both big Heath Bar fans — I made Robbie a Heath Bar cheesecake for his last birthday cake and may have eaten more of it than he did.

I’m not sure where she originally found the recipe. There are several versions of it online, but I’m posting this one because she (of course) tweaked it to suit her better, and when I make it for us now that we’re back home, I am not going to change even one single thing! Robbie told her it was THE BEST CAKE HE HAS EVER HAD. We both raided the refrigerator every night around midnight, like teenagers with the munchies, tiptoeing around so we didn’t wake any adults, whispering, and giggling. Robbie’s tip for sneaking around: always walk on the balls of your feet!

Here is Vicko’s version (in her own words) of this amazing, gooey, chocolatey, candyriffic, moist, fluffy deliciousness.

Chocolate Caramel Heath Bar Cake

1 box Devil’s Food cake mix
1 1/4 c. diet Coke
1 egg (calls for 1 egg white, but I used whole egg)
Mix with mixer on low for 1 min. Pour into sprayed 13×9 pan. Bake at 350 25-30 min. until done.

6 oz. fat free caramel ice cream topping
1/2 can fat free sweetened condensed milk (OOPS! I used a whole can!!! No wonder it was SO gooey! Do what you want)
Bag of Heath Bar Bits
8 oz. Cool Whip Fat Free

Heat (don’t boil) over med. low heat, stirring until smooth. Do this about 10 min. before cake is done. You want it to be very warm as you spoon over cake. Poke holes in cake when you get it out of oven and pour/spoon this over as evenly as you can. I use Kebab skewers to poke. Sprinkle 1 c. Heath Bar bits over top. Let cool completely. Cover with 8 oz cool whip and sprinkle 1/4 to 1/2 c. heath bits over top. Keep in refrigerator. Such a good cake!

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1 Comment

  1. June 11, 2015 at 7:02 am

    YUM!


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