Ingredients:

  • 1 (15.25 oz) box Chocolate Cake Mix (Devil’s food or dark chocolate mix)
  • 3 Large Eggs (At room temperature)
  • 1 cup Water
  • 1/2 cup Vegetable Oil (Neutral oil)
  • 1/2 cup Sour Cream (Full fat)
  • 1 (14 oz) can Sweetened Condensed Milk (SCM, Full fat)
  • 1 cup thick Caramel Sauce
  • 2 cups Heavy Whipping Cream (Very cold)
  • 1/4 cup Powdered Sugar (Sifted)
  • 1 teaspoon Vanilla Extract
  • 1 cup Toffee Bits (Heath Bar/Skor)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour the 9x13 inch baking pan.
  2. Combine the cake mix, eggs, water, oil, and sour cream in a large bowl. Beat using an electric mixer on medium speed for 2 minutes, ensuring the batter is smooth and well-combined. Scrape down the sides frequently.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a wooden toothpick inserted into the centre comes out clean.
  4. Remove the cake from the oven and place it on a wire rack. Let it cool for precisely 5–10 minutes. Do not let it cool completely—it needs to be warm for the soaking.
  5. Using a wooden skewer or the handle of a wooden spoon, pierce deep holes all over the warm cake, about 1 inch (2.5 cm) apart.
  6. Gently pour the entire can of sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Lightly warming the milk beforehand aids penetration.
  7. Slowly and evenly drizzle the cup of caramel sauce over the entire surface of the cake. Use a small offset spatula to lightly spread the caramel if needed.
  8. Cover the cake tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight. The cake must be thoroughly chilled.
  9. When the cake is fully chilled, pour the cold heavy cream into a mixing bowl. Add the powdered sugar and vanilla extract. Beat on high speed until stiff peaks form.
  10. Gently spread the whipped cream mixture evenly over the chilled, caramel-soaked cake.
  11. Sprinkle the toffee bits generously over the whipped cream.
  12. Slice and serve immediately. Store leftovers in the refrigerator.