Better Than You-Know-What Cake

Better than you-know-what cake . . .

German chocolate is by far my favorite flavor. I especially like when it’s topped with sweetened condensed milk, caramel, cool whip and bits of Heath bar.

When I have some extra time to bake, I like to bake the cake from scratch. This recipe calls for cake flour, buttermilk and sweet German chocolate. The combination makes for a really moist and fluffy cake. I only follow steps 1-4 (since I don’t need the traditional icing), and I pour the batter into a greased 9×13 pan.

homemade cake or prepared box mix cake
14oz. can of sweetened condensed milk
16 oz. jar of caramel topping
8 oz. tub of cool whip
8 oz. bag of Heath bar pieces

Take the baked cake out of the oven and let cool for 5-10 minutes. While the cake is still warm, poke the top with the handle of a wooden spoon. You’ll want to poke holes about 1″ apart. Drizzle the sweetened condensed milk over the entire top of the cake and let it soak in completely.

Drizzle half the caramel topping on top of the cake, too. You’ll want to save the remaining caramel to serve on top of the finished cake.

Cover and store the cake in the refrigerator for 2-3 hours. Once the cake has completely chilled, run a knife around the sides of the pan to make sure it doesn’t stick.

Spread the chilled cake with an even layer of cool whip, and sprinkle it with the Heath bar bits. Cover the cake again to store in the refrigerator until serving.

When you’re ready to eat, drizzle each piece with the remaining caramel sauce. This makes for the prettiest presentation.

Store any leftovers in the the refrigerator. The longer this cake sits, the sweeter it gets.