Chocolate, caramel and toffee combine in a decadent and moist cake made in the slow cooker.
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Ingredients
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Instructions
- In a large mixing bowl, combine the cake mix, water, half of the sweetened condensed milk, oil, eggs and vanilla until well mixed.
- Spray the insert of the slow cooker with non-stick cooking spray and pour cake batter into the slow cooker.
- Sprinkle the chocolate chips over the top of the batter.
- Cover and cook on HIGH for 2 to 3 hours until the center of the cake is done and a toothpick inserted in the middle comes out clean.
- Using the handle of a wooden or plastic spoon, poke holes all over the surface of the top of the cake.
- In a small mixing bowl, combine together the remaining half of the sweetened condensed milk and the 3/4 of the caramel ice cream topping.
- Pour the caramel and condensed milk mixture evenly over the cake, allowing the sauce to fill the holes in the top of cake.
- Place cake in the refrigerator until chilled and you are ready to serve.
- Cut cake into 12 servings and top each slice of cake with whipped cream, reserved caramel ice cream topping and toffee bits.
- Dig in and enjoy!
