Heath Bar Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 (16 oz) jar Hershey's Hot Fudge Topping
1 (16 oz) jar Hershey's Caramel Sauce
1 (16 oz) container Cool Whip
1 (8 oz) bag Heath English Toffee chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Poke holes all over the top of the cake with a fork or the handle side of a wooden spoon. Pour Hot Fudge Topping and Caramel Sauce all over the cake so the toppings fill the holes and cover the cake. Then top with a generous layer of Cool Whip and sprinkle with Heath Bar English Toffee chips.
Photo and recipe adapted from AllRecipes.com.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 (16 oz) jar Hershey's Hot Fudge Topping
1 (16 oz) jar Hershey's Caramel Sauce
1 (16 oz) container Cool Whip
1 (8 oz) bag Heath English Toffee chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Poke holes all over the top of the cake with a fork or the handle side of a wooden spoon. Pour Hot Fudge Topping and Caramel Sauce all over the cake so the toppings fill the holes and cover the cake. Then top with a generous layer of Cool Whip and sprinkle with Heath Bar English Toffee chips.
Photo and recipe adapted from AllRecipes.com.
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