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Heath Bar Layer Cake


Scale

Ingredients

For the Cake

  • 1 15.25 oz. Duncan Hines Dark Chocolate Cake Mix
  • 2/3 cup of extra chocolate cake mix or plain flour
  • 1 3.4 oz. box of instant pudding mix
  • 3 whole large eggs
  • 8 oz. sour cream
  • 1/2 cup water
  • 1/2 cup oil

Filling/Toppings

  • 16 oz. Caramel Sauce (or ice cream topping)
  • 14 oz. can of sweetened condensed milk
  • 4 cups of fresh whipped cream*
  • 3 Heath Bars, crushed

For the whipped cream*

  • 2 cups heavy whipping cream
  • 6 tablespoons of sugar
  • *You can use Cool Whip here… but really, if you can, make your own fresh whipped cream. You won’t regret it!

Instructions

  1. Preheat oven to 325°. Spray three (3) 8″ pans with non-stick spray. Mix up all of the cake ingredients. Divide the batter between the 3 pans and bake for 30 minutes.
  2. *While they’re baking, if you’re going to make fresh whipped cream, do it now. Just pour the heavy cream into a bowl and use the whisk attachments on a hand mixer to mix, mix, mix until stiff peaks form. Add in the sugar a little at a time until it’s incorporated. Chill until ready to use!
  3. Let the cakes cool for in the pan, then flip the first one out onto a cake plate. Poke holes in it with a fork and drizzle over it 1/3 of the condensed milk and 1/3 of the caramel sauce. After it soaks in for a couple of minutes, spread 1/3 of the whipped cream over the top, then sprinkle one of the crushed Heath bars onto the cool whip.
  4. Repeat these layers two more times. Drizzle some caramel over the top just for fun.
  5. Serve immediately or chill in the frig until ready to serve!