This year Brad requested a Heath Bar Cake for his birthday, and when he described it I decided he’s a pretty smart young man. It sounded delicious! It also seemed like the perfect way to use an opened can of sweetened condensed milk sitting in the refrigerator. (I only used half when making these caramels.) I followed this recipe, scaling it in half, and instead of using a cake mix, used our favorite cake recipe, also scaling it in half. If you want the two-layer cake recipe, you can find it here.

Feathery Fudge Cake

1/2 cup butter or margarine
7/8 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5/8 cup cold water

Cream butter and sugar together. Beat in vanilla and eggs. Combine dry ingredients and mix in with water. Pour into a lightly greased 8″ square cake pan. Bake at 350° for 25 minutes.

Chocolate Caramel Poke Cake

1 layer chocolate cake, freshly baked
1/2 14-ounce can sweetened condensed milk
about 1/2 cup caramel sauce
4 ounces Cool Whip
1/2 cup chocolate toffee bits

As soon as cake comes out of the oven, poke holes in the top with a skewer. Pour sweetened condensed milk and then caramel sauce all over so it can seep down. When cool, spread Cool Whip on top and then sprinkle with chocolate toffee bits. Store in the refrigerator.