Real Recipes From Real Home Cooks ®

bonnie's blue ribbon chocolate dream cake

(21 ratings)
Blue Ribbon Recipe by
BonniE !
Cottonwood, CA

This recipe is from a cook named Angelady41. The picture is my own. This is by far the one recipe that I pass along the most. I have added my own twists to it, and it is positively to die for! Enjoy!

Blue Ribbon Recipe

This chocolate cake is one of those cakes that are perfect for giving as a gift... because if you leave it in the house you'll be tempted to eat the whole thing! There are a lot of versions of this type of cake out there, but this one is a little different. The caramel drizzled over the cake, along with the condensed milk, makes this a fabulously rich and decadent cake. Crushed Heath bars add a little crunch to the cake. We really love that homemade whipped cream is used for the topping. It's light and creamy and the perfect complement to the rich cake.

— The Test Kitchen @kitchencrew
(21 ratings)
yield serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For bonnie's blue ribbon chocolate dream cake

  • 1 box
    Devil's food cake mix
  • 1 can
    sweetened Eagle brand condensed milk
  • 6 oz
    Hershey caramel ice cream topping
  • 3
    Heath bars chocolate covered toffee, chopped (1.4 ounce each)
  • 1 1/2 c
    heavy whipping cream
  • 1/4 c
    granulated sugar
  • 1/4 c
    pulverized Heath candy bar

How To Make bonnie's blue ribbon chocolate dream cake

  • Devil's food cake baked and holes poked in the cake.
    Bake cake according to package directions for a 9X13 inch pan, then poke holes in it with a wooden spoon handle about an inch apart.
  • Crushed Heath bar candies divided.
    Crush the chocolate bars, reserve 1/4 cup for the top.
  • Pouring warm caramel topping over the cake.
    In the microwave, heat up the caramel in a Pyrex glass measuring cup until it can be poured easily (about one minute). Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the holes, then
  • Pouring condensed milk over the cake.
    Pour the Eagle brand sweetened condensed milk over it. (Be sure the condensed milk is at room temperature so it will pour.)
  • Heath bar bits sprinkled over the cake.
    Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
  • Whipping heavy cream and sugar together.
    Frosting: Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff.
  • Whipped cream spread over the cake with Heath bars sprinkled on top and caramel.
    Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
  • 8
    Cooks tip: I use a Devil's Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!