Better Than Anything Cake

Angela (Grammy) Derby

By
@Angela_Derby

Everyone loves this cake! I've made this it numerous times, and people just devour it! It originally called for it to be frosted with just whipped topping, but adding the other ingredients makes it a little sturdier (and tastier) and holds up the toffee and caramel sauce better.


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Method:

Bake

Ingredients

CAKE:

1 box
german chocolate, devil's food or yellow cake mix (baked according to box directions)
1 (14oz) can(s)
sweetened condensed milk
1 (8oz.) jar(s)
caramel topping, room temperature

TOPPING:

1 (3 oz) pkg
instant vanilla pudding
1/4 c
confectioners' sugar
1/2 tsp
vanilla extract
1 c
cold milk
1 (8oz.)
container of whipped topping

Directions Step-By-Step

1
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. (If cake sticks a bit, just clean off the handle and continue.)
3
Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.
4
Drizzle with 3/4 of the caramel topping. Run knife around sides of pan to loosen cake.
5
Cover and refrigerate overnight for best results.
6
Mix dry instant vanilla pudding, confectioners' sugar, vanilla and milk until smooth. Fold in whipped topping.
7
Spread topping mixture over top of cake. Sprinkle with toffee bits, and drizzle with the rest of the caramel topping. Keep refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American