Reviewed: Nov. 8, 2011

I love this & I have made it several times. I had it in one of my cookbooks that I had bought from a collection of recipes put together. I can't find that cookbook now, so I googled it, so I would have the recipe. When I make it, I usually leave out the condensed milk to save calories, it is still delicious! I would give it 6 stars for rating, I could not get the stars to show up.

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Reviewer:

Teresa Cripe

Reviewed: Oct. 17, 2011

I made this for a food day at work and EVERYONE loved it!! I used 6 king size Heath candy bars and I used 14 oz of Carmel. Will definitely be making this again!!!

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3 users found this review helpful

Reviewer:

brookalina81

Reviewed: Oct. 14, 2011

I've only made this once....was really rich but am looking forward to making it again.

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autumnie

Reviewed: Oct. 12, 2011

I love this cake and always have. It is one of my faves not only to eat but to make. So fast and easy. I so some changes like everyone seems to do. such as holes with wood spoon (not to bottem) and no milk or jsut 1/2 can. I like to make it in a 9x13x pan just makes it easer to move. I have not warmed to sause and it seems to soke in just fine.

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3 users found this review helpful

Reviewer:

sugar snap

Reviewed: Oct. 10, 2011

Fan-flippin-tastic! baked 1 9x9 square cake, cut it in half and made a double layer cake. so good! so sinfully good!

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2 users found this review helpful

Reviewer:

pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

Reviewed: Oct. 9, 2011

This cake is awesome! I followed most of the recipes, but melted down regular caramels with milk to make caramel sauce. Did not have whipped cream, so topped the cake with Triple Chocolate Chip Frosting and sprinkled crushed Butterfingers on top! It is so so RICH! YUM!

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D. Ferguson

Reviewed: Sep. 24, 2011

Excellent! Made it exactly as the recipe states. It was even better a day after sitting in the fridge. I loved that the bottom got a bit soggy. The texture and flavor were fantastic. It's not too sweet, which is very surprising. Even my husband liked it and he's not a big sweets/chocolate fan.

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Lindseysmum

Cooking Level: Intermediate

Reviewed: Sep. 14, 2011

I had my husband bring it into work (my staff are all watching their diets), and it was promptly devoured.

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1 user found this review helpful

Reviewer:

lilorchid82

Reviewed: Sep. 14, 2011

I made cupcakes (22) with this recipen and they were fantastic! We are serious chocolate lovers and I added about 6 oz of mini chocolate chips to the batter (request of birthday girl). I used a thinner caramel sauce that was super sweet, so I did not use the sweetened milk. Cut a core out of the top of each cupcake, filled with some of the caramel sauce and replaced the cupcake plug. Regrigerated for a couple of hours then topped with Cool Whip, toffee pieces and drizzled more caramel and chocolate sauce on top. Next time will add a bit more filling in the middle. Adults and kids fought over the cupcakes and are a new family favorite and have been told they best be on the Thanksgiving menu. Definitely not diet food but for a special occasion, worth every calorie! Great recipe, easy to customize for your family's tastes - one of the top 5 recipes I've used on Allrecipes.

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9 users found this review helpful