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–+ servings
Heath Bar Cake

Heath Bar Cake: Decadent Chocolate Meets Creamy Caramel Bliss

The Heath Bar Cake combines rich chocolate and sweet caramel for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 34 minutes
Chilling Time 2 hours
Total Time 2 hours 49 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Chocolate Cake Mix can use gluten-free cake mix
  • 3 large Eggs binds the ingredients
  • 1 cup Buttermilk or regular milk mixed with vinegar
  • 1/2 cup Neutral Oil vegetable oil or melted coconut oil
  • 1 teaspoon Vanilla Extract
For the Soaking Mixture
  • 1 can Sweetened Condensed Milk
  • 1 cup Thick Caramel Sauce adjust according to sweetness preference
For the Topping
  • 1 container Frozen Whipped Topping or homemade whipped cream
  • 2 cups Chopped Heath Bars can substitute with Butterfingers or Skor bars

Equipment

  • 9x13 inch baking pan
  • mixing bowl
  • electric mixer
  • Fork
  • spatula

Method
 

Step-by-Step Instructions for Heath Bar Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the chocolate cake mix, eggs, buttermilk, oil, and vanilla. Beat on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared pan and bake for 28–34 minutes, checking for doneness with a toothpick.
  4. Let the cake cool for about 10 minutes, then poke holes all over the surface with a fork.
  5. In a separate bowl, whisk together sweetened condensed milk and caramel sauce until smooth.
  6. Pour the soaking mixture over the warm cake, ensuring it seeps into the holes. Let it sit at room temperature for a few minutes before refrigerating.
  7. Chill the cake in the refrigerator for at least 2 hours.
  8. Spread the frozen whipped topping evenly over the chilled cake.
  9. Sprinkle chopped Heath bars generously over the whipped topping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 6IUCalcium: 6mgIron: 4mg

Notes

Store leftover cake in an airtight container in the fridge for up to 5 days or freeze slices for longer storage.

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