Reviewed: Feb. 25, 2008

This cake was very good! I took suggestions from other reviewers and poured the caramel and sweetened milk on the cake right out of the oven. I also had the mini heath bars so I used about 9 of those instead of 3 big bars. My dad that doesn't really eat cake... Ate it and said how good it was!

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Kim

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Feb. 18, 2008

Extreamly SWEET... if i do make this one again, i would try making a HOMEMADE CAKE with No SUGAR! to compensate for the sickly sweet of the condensed milk, caramel and chocolate. Has to be served with unsweeted cream to make it tolerable.

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justcookin

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Reviewed: Feb. 12, 2008

I loved this recipe, although, I used HOT FUDGE instead of caramel. . . It turned out perfectly. I do have to agree with others on here that say it is EXTREMELY rich, as it is, but that just makes me eat less, which is good for my figure! =) All in all, my family loved this recipe and I am actually making it again tonight for a girlfriends birthday - she loves chocolate so I am sure she will love this cake! Thanks for a great recipe!

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Crystal

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

I made this for my best friend and she loved it . I also topped with fudge,snickers and twix bars . She loved it and asked me for the recipe .

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creole mama

Cooking Level: Expert

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Reviewed: Jan. 29, 2008

OK..Better Than Sex...NOT. But a wonderful wonderful treat to have right after :-). No better way to reward yourself after a workout! Five stars for sure with a few minor changes for me. I too went along with poking holes with the wooden spoon. I poured on top 3/4 of a can of condensed milk which I did not heat I also zapped in the microwave the caramel topping and also poured about 1/2-3/4 of a jar of that. I had no toffee bars so subbed snickers cut up nice. I also am not a fan of cool whip when fresh cream is so easy to make (2 cups heavy cream, 1 cup conf sugar and a squirt of vanilla-beat on high til nice and formed) I used that and drizzled fudge and caramel topping over the top and it looked like a masterpiece. And tasted like one as well! Don't pass it up. Great Share.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jan. 26, 2008

Super easy and very yummy! I doubled the amount of milk and caramel and it came out just right!

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MegaG

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Reviewed: Jan. 21, 2008

This recipe has been a hit at multiple parties! I have to strongly recommend using a box of Vanilla or White Cake instead of the Devil's Food. I made it once with the Devil's Food and my family could only eat a few bites because it was so rich. The Vanilla Cake takes an edge out of the richness and is truly divine!! Make sure to use homemade whip cream instead of cool whip...it brings it to a whole new level. Happy Eating!!

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Melissa

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 15, 2008

I've made this using the same ingredients but, as others have said, by poking holes in the cake with the back of a wooden spoon before pouring the caramel and condensed milk over it, and then topping with the Cool Whip and toffee pieces. It's a good, quick dessert, but it definitely has a Cool Whip aftertaste which is hard to look past, as it makes the whole thing taste a bit like a "convenience food" to me. Next time I do this I'm going to whip up some cream with a bit of powdered sugar and vanilla flavoring, and hopefully that will do the trick and push this dessert into the 5-star category so many people here seem to think it deserves.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

This cake was very good and my book club girls gobbled it up. But, take caution as it is very very sweet! I followed other reviewers and put on all the condensed milk and the whole jar of carmel. Unlike everyone else though I found this to give it too much of a carmel taste...I couldn't really taste the chocolate. I did however spread out a whole bag of Heath Toffee chips on the top while the cake was still really warm and it melted and then cooled to a great "crust". Whipped up some real whipping cream and garnished with that and a rolo candy before serving. This is a very good recipe but I do think next time I will cut back on the carmel a bit. And maybe try a different candy like reeses peanut butter cups!

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BunnyGirl

Cooking Level: Expert

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Reviewed: Jan. 9, 2008

Great recipe I traded the condensed milk for cocconut milk which I highly recommend!

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Brianna4802

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Reviewed: Jan. 4, 2008

Yum! Made this recipe as is, and it definitely needs some more Heath candy. Next time I'd use 4 bars on the cake, and one more for on top of the cool whip. I also think I'd use the whole can of milk and more caramel. Thanks!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 28, 2007

This recipe was delicious and simple to make. This recipe is also fun to make with your kids, although we call it Chocolate Caramel Crunch Cake. I made this for my mother's birthday, and everyone loved it! I did follow the advice to use a whole can on sweetened condensed milk, and I added 8oz of caramel topping instead of 6oz. This was the perfect amount of liquid and flavor for my preference. I also used 4 Skor bars (3 for the cake and 1 for topping), and I smacked them with my rolling pin before opening the wrappers.

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Jennifer

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 27, 2007

WOW! I did make several changes based on other comments. First, I used Duncan Hines (always the best). I poked the holes with a wooden spoon all the way to the bottom and used a full 14 oz. can of sweetened condensed milk and a 12 oz. jar of caramel ice cream topping. I poured in half of each and then repeated the process. I also used an 8 oz. bag of Heath bits. I made the cake a day ahead as suggested and added the whipped topping and garnish just prior to serving. I wasn't totally impressed with the cake until my husband had a leftover piece a day later. By that time the liquids had been evenly absorbed into the cake and you could taste the caramel, which we couldn't when it was originally served. So, the secret to developing the best flavor and texture is to make it TWO days in advance. Just cover it tightly and put it in the refrigerator. Trust me, you won't be sorry. It improves with age.

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janisko

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 27, 2007

just ok made this for my bro one birthday, he wasn't crazy over it.

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aliciamaria

Cooking Level: Intermediate

Home Town: Auburn, Maine, USA

Living In: Harrison, Maine, USA

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Reviewed: Dec. 25, 2007

OMG!!! This is DELISH! I can't even put into words how good this is. I made it for Christmas and everyone loved it. The name is fitting :) Thanks so much for this recipe.

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MRSDEVA

Home Town: Calumet City, Illinois, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 23, 2007

3.5 stars for me. No food is ever better then sex (lol), but.......while this was good, it was too sweet. So the recipe is a 4, but personal preference on taste is a 3, hence the 3.5

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 20, 2007

This is a classic. I would definitley recommend using the entire can of sweetened condensed milk and the entire bottle of caramel sauce. I also add extra toffee pieces.

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july9

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 17, 2007

Perfect! I just poked holes in it with a wooden spoon and filled with as much caramel/condensed milk as I could! I made it late at night and refrigerated it. It's terrific cold, too!!

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Sara S.

Cooking Level: Intermediate

Home Town: Elkhart Lake, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 6, 2007

I have been making this for years, and it has always been a wonderful and dependable standby when I've needed a spur of the moment dessert. My recipe, however, uses the full can of sweetened condensed milk (not heated), followed by a full 15-16 oz. jar of slightly warmed ice cream topping (I like Mrs. Richardson's butterscotch-caramel) Having raised both a son and a daughter, I can tell you that it seems that boys go even more crazy over this dessert than the girls, but maybe that's only because the girls were more concerned about their waistlines! :) This is outrageously gooey and good, combining two favorite flavors, chocolate and caramel.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 5, 2007

Made this for a co-worker's birthday - everyone LOVED it! I used a devil's food cake mix and skor toffee bits. Oh, and real sweetened whipped cream. (Not a big fan of 'whipped topping'

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extrafrostingplease

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Better Than Sex Cake II

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