I've been using this recipe for over five years now. It's become my signature cake! A few secrets: Works amazingly well with Duncan Hines' version of Devil's Food Cake. I make this a double layer cake, and only poke holes halfway through each layer. I only use about half the amount of the caramel/condensed milk mixture for the full cake (so a quarter of it per layer). I also add some crushed toffee in between the layers, before I frost it. I drip chocolate sauce across the top instead of caramel, and of course add more crushed toffee bar bits on top as well, and a few strawberries! Seriously, best. cake. ever.
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I've been using this recipe for over five years now. It's become my signature cake! A few...