This recipe is old – probably from the 80s when I was in the thick of raising little kids. It’s very easy! I like to jazz it up by making it in to a trifle (the trifle thing didn’t happen until recently – in the 80s, it was always in cake form). But, as a trifle, it’s really pretty and perfect for the holidays.

Everyone always loves this recipe and the name makes it even more interesting. Back in the day, I’d call it “Better than Chocolate Chocolate Cake” if I happened to take it to an event with people I didn’t know very well. Kinda funny when I think about that now! I also included the recipe for homemade whipped cream – my 80s self used Cool Whip because it was easier. Now, I think the homemade kind tastes better!

Ingredients

  • One chocolate cake mix – I use German Chocolate
  • One jar of caramel sauce
  • One can sweetened condensed milk
  • One 8 oz tub of Cool Whip (or, make it with the recipe below)
  • One bag of toffee crunch – it’s in the chocolate chip section of the store. If you can’t find that, Heath Bar crunch works just as well.

Instructions

  1. Bake the cake as directed. Cool. Poke holes in the cake with the end of a wooden spoon.
  2. Heat caramel in the microwave and add sweetened condensed milk.  Pour over cooled cake.
  3. Top with cool whip and sprinkle with half a bag of toffee/Heath crunch
  4. Refrigerate

When I use a trifle, I cut the cake into about 2-3 inch squares. Grab a trifle bowl. Add a layer of cake, layer of the sweetened condensed milk mix then the cool whip. Keep repeating that until the bowl is full. Then top it with cool whip and toffee/Heath chips.

I really do think that homemade whipped topping makes anything that calls for cool whip better. But, I remember the days of raising little kids – so if you don’t have time for it, Cool Whip will absolutely work!

Homemade whipped topping recipe

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

Place a metal mixing bowl in the freezer for 10-15 minutes. Add ingredients and whisk just until the cream reaches stiff peaks.  Store in an airtight container for up to 10 hrs. When ready to use, re-whisk for 10 to 15 seconds.  You could use a hand mixer with whisk attachments or a stand mixer with a metal bowl (that’s probably the easiest way!).

Enjoy!

Trifle bowl with chocolate dessert

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