The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 21, 2008
I love making this cake. My recipe is a little different. Instead of cutting slits I poke the cake with something about the diameter of a chopstick. The more holes the more gooey stuff gets in! I drizzle caramel ice cream topping, sweetened condensed milk, and butterscotch ice cream topping. The rest is the same. I always love big pieces of the candy bar so I just break them up. It is by far the best chocolate cake. It is super moist and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 17, 2008
I made this cake for friends when they came for supper and everyone loved it with it disappearing within 30 minutes. I can never leave a recipe alone so here is how I changed it: 1) the recipe on the box called for 1/3 cup oil--I made it 1/4 cup. Then I added 3/4 cup toffee pieces to the mix 2) I left out the sweetened condensed milk all together 3) I made the holes in the cake with a chop stick and poured 1/2 jar of caramel ice cream topping and 2/3 jar of warmed hot fudge topping over the top right out of the oven 4) Last I took the rest of the bag of toffee pieces and covered the top Garnished it with whip cream The cake was moist but not soggy. It was sweet but not horrible so.
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Cooking Level: Expert

Home Town: New Cambria, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 15, 2008
It was very moist and was delicious. But Not as good as the hype. :)
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Photo by Tina

Cooking Level: Expert

Living In: Calhoun, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by Caitlin
Reviewed: Sep. 13, 2008
This cake is delicious! (Although I'm not sure if I agree with the title ;-) I made it into a two-layer 8" cake, putting slits into each layer then using caramel sauce and toffee bits as the filling between the two :-9 I didn't change anything from the recipe other than that. I think this might be a great way to spice up the from-scratch chocolate cake I usually make! I'll use it again for sure!
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Photo by Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA
Living In: Stafford Springs, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 10, 2008
I used the recipe on the side of the box to make devils food cake pound cake to make it a little more sturdy and dense. I was also out of caramel so I used the praline sundae topping recipe and left out the pecans. This made the cake so much better that the last time we tried it.
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Photo by Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 9, 2008
This recipe was certainly NOT better than sex. I have had other better than sex cakes that I have loved and was really looking forward to trying this, but this is not one of those cakes. I will keep looking to the actual cake that is better than sex.
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Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA
Living In: Rigby, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 26, 2008
Love this Cake! Everytime I am asked to bring a dish for a BBQ, school fund raiser, or family function they ask for this cake. It is moist yummy and loved by everyone who has tryed it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Bethany
Reviewed: Aug. 25, 2008
Amazing. Don't change anything about the ingredients. But do make sure to make big holes in the cake after it comes out of the oven. I used the end of a plastic serving spoon. This helps all the condensed milk and caramel really get soaked up. Delicious! (Next time I would add salted peanuts for a little crunch)
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Photo by Bethany

Cooking Level: Expert

Home Town: Chardon, Ohio, USA
Living In: Newton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 14, 2008
This is yummy...and very rich.
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Photo by sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA
Living In: Sheridan, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 10, 2008
I used 1c caramel topping (microwave 30 sec), then mixed with 1/4c condensed milk & used whole 8-oz bag toffee bits. Next time I'll heat the caramel mixture 30 sec (for total of 1 min). Using 2 8-in pans (1 for me & 1 as a gift), making holes instead of slits. It was hard to serve the first slice (2nd day), but it was wonderful the day after. Definitely a make ahead cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 4, 2008
Sooo good! Made for my husband's birthday tonight and our family all loved it. Super easy to make and delicious! I may try homemade whip cream next time and not sweeten it too much--this dessert is rich!! love it though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 21, 2008
If I could give this cake 10 stars, I would. It is awesome!!! So addicting and very rich!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 17, 2008
This is one of my favorite cake recipies. It is a real crowd pleaser!!
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Cooking Level: Intermediate

Living In: Colman, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 14, 2008
I make this cake once a month. For my house and work. EVERYONE thinks it is the most delicious desert they have ever tried.
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may
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by ARMYCOOKWIFE
Reviewed: Jun. 22, 2008
VERY GOOD CAKE ,BUT BETTER THAN SEX,I THINK NOT!LOL
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 22, 2008
I learned of a modified version of this cake. I used the box cake mix and poked the holes. I combined the sweetened condensed milk and caramel topping, but didn't cook. I poured over the cake. After it cooked, I spread with half a container of light Cool Whip (since I was making 2 cakes.) On the 2nd cake, I used crushed Butterfinger bars. These cakes were gifts to my daughter's teachers so I didn't get to try any... :-( But I've had before so I know this is a FABULOUS cake!
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Photo by Melissa

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Southern Lady Cook
Reviewed: Jun. 7, 2008
Oh....this is so good. I made a few changes, based on other reviews. I used a yellow cake mix, just to be different. I used about 3/4 of a can of the condensed sweet milk and I used a more of the caramel topping than what's called for in the recipe. I decided to be lazy, so I did use the refridgerated whipped cream. It turned out great. Served to company and they all enjoyed it. No doubt, I will make this again. I may try it with the devil's food cake. That sounds divine.
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Photo by Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 4, 2008
Love this! I think it's funny that someone who reviewed this used 14 oz can of sw. cond milk, double the caramel and LITE cool-whip : ) - I used a king-size Heath bar, some of the bagged Heath brickle and got called the next day by a friend who was PMS'ing - "I NEED some more of that cake!!"
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Auntie D in MN
Reviewed: May 30, 2008
This is such a simple recipe, with spectacular results. I have made it many times and it is always good. I prefer to whip up my own whipped cream, rather than using cool whip. I sweeten it very little, so that the overall cake is not too sweet.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 27, 2008
This is fabulous!! I added more carmel and condensed milk second time around, just a personal preference. All plates are cleaned!! And requesting the recipe..
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Payson, Arizona, USA

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