Better Than Anything Chocolate Cake

4.66 from 35 votes

Better Than Anything Chocolate Cake

A moist chocolate bundt cake is filled with the goodness of sweetened condensed milk and caramel sauce but it is the whipped topping and Heath bars that make it extra spectacular!

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: slices

Calories: 583kcal

Author: June Albertson-Dick

Ingredients

1 box chocolate cake mix {13.25 ounces}
1 ½ cups water
½ cup oil
3 large eggs
14 ounces sweetened condensed milk
16 ounces caramel sauce
8 ounces whipped topping
3 Heath Bars {chopped/crushed}

Instructions

Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder. Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes...but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce. Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars. Store in refrigerator for up to 5 days.
NOTE: The reason we don't want to poke holes through the entire Better Than Anything Bundt Cake is because you will lose the filling that is poured onto the cake. Instead we want the filling to pool up inside the chocolate cake and make it extra moist and delicious.

Notes

Dust your bundt pan with cocoa powder instead of flour. This way you are not left with the white residue that flour can leave on your baked cake.
Drizzle with caramel syrup, chocolate syrup, or hot fudge before serving for an over-the-top finish.
Store the assembled cake covered in the refrigerator for up to 5 days. The flavors get even better as it sits!

Nutrition