Better-Than-Anything Chocolate Cake
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I’m sure you’ve heard of this cake. It’s been around since the 1970s and goes by another name.
I’m refraining from the full name so the recipe doesn’t end up in spam folders or mis-categorized by Google.
It’s an amazing tasting cake, worthy of its alter-ego name, and one of the best chocolate cakes I’ve ever had. The first three chocolate cakes in the Related Recipes below are my other top picks.
It’s so easy. I had the cake made, baked, and assembled in about 30 minutes.
Start by making a chocolate cake (I used a boxed mix but you can double this scratch recipe if you’re so inclined) and after the cake comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.
Those holes absorb a mixture of sweetened condensed milk and caramel sundae topping that’s poured over the cake before finishing it with whipped topping and diced Twix and Crunch candy bar pieces. Because the sauce seeps into the holes, this is one of the moistest cakes you’ll ever eat.
The candy topping choices are where I deviated from the classic recipe because I couldn’t find the more traditional Heath Bar bits at my usual grocery store and thought Twix and Crunch Bars would work beautifully and they did. The caramel in the Twix and the crispness of the shortbread coupled with the crunchiness of the Crunch is the perfect complement to the tender, luscious, soft cake. You could use M&Ms, peanut butter cups, sprinkles, or most any diced candy bar.
This is an automatic hit kind of cake. I made it for a party and it was the star recipe of the evening and people kept coming by to ‘straighten the rows’ and take another nibble.
Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 170mgCarbohydrates: 53gFiber: 1gSugar: 40gProtein: 6g
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