Time to put that pumpkin business behind us and get back to everyone’s favorite dessert the other 11 months of the year – chocolate. At the end of summer/early fall I posted a chocolate ice cream dessert recipe titled “Chocolate Chip Cookie Ice Box Cake” (link here). Here is the winter version. Not at all the same ingredients or the same preparation – but the same result. Super, super happy people. Eating what you made for them. Primarily out of a box or can. How great is that?

Note that this is a really rich dessert and a 9 x 13 pan can serve a pretty large crowd (around 12 to 18 people) because the pieces should be cut small. It’s great for entertaining because of the large number of people it can serve, and because it’s better if made earlier in the day to give the cake a chance to soak up the milk and caramel.

The secret to this cake’s crazy yummy texture. See directions below for the details of how, when and why you need to punch a bunch of holes into a perfectly good chocolate cake.

Reality Check. At the risk of committing dessert blasphemy (is that a thing?) I’ll say this reminds me of tres leches cake but with chocolate, of course. And considering my all-time favorite tres leches cake was on the menu at a restaurant no longer in business, this may be the closest I get for a while.

Recipe
German Chocolate Toffee Cake

1 German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce
1 pint heavy cream
2 tablespoons sugar
4 regular size Heath bars, chopped

Bake German chocolate cake according to package directions. While the cake is still warm, punch holes in the top of the cake with the end of a wooden spoon halfway down through the cake, about 1 inch.  Fill the holes halfway with sweetened condensed milk and halfway with caramel sauce.  Whip cream to soft peaks.  Add sugar and mix to dissolve. Frost cake with whipped cream and top with chopped toffee pieces just before serving.