The world’s most moist cake.
Alright, listen. I know people hate the word “moist”, but I just don’t understand why. How else do you describe the perfect cake without a hint of dryness? An entire jar of caramel is delicately poured onto it making this cake foolproof and… the most moist cake in the world.
Tips and Tricks
- Never trust the cook times on the box for cookies, cakes, and brownies. They will almost always result in overcooked, dry, baked goods. I’m not sure who approved these cooking times…
- While this cake is simple, allow for plenty of time between steps for the cake to cool and for the caramel to seep into it
- Make sure you have space in your refrigerator! This is a great cake for parties, but needs to be refrigerated, which can be an issue when there are other party goodies in the fridge
- I left this cake in the pan because I was supposed to take it to a dinner party. However, if you grease the pan and sprinkle flour on it before pouring in the cake batter, it should pop right out!
- Always test done-ness of the cake by putting in a fork or toothpick into the center of the cake. If it comes out clean, you are done! If not, pop that bad boy back in the oven and check again in a few minutes
Ingredients
- 1 box of german chocolate cake mix (I use Pillsbury!)
- 1 8oz bag of Heath candy pieces
- 1 12oz jar of caramel topping
- 1 8oz tub of Cool Whip (thawed in fridge for 24 hours)
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
Directions
- Preheat oven to 350 degrees
- Lightly grease 13x9in pan and sprinkle with flour
- Combine cake mix, water, oil, and eggs in a large mixing bowl
- Beat with an electric hand mixer for 2 minutes
- Pour cake batter into the pan
- Smooth out mixture with a spoon and give the pan a little jiggle to make sure the batter is evenly distributed
- Pop into the oven and bake for 29 minutes
- Allow cake to cool for at least 1 hour
- With a butter knife, create small holes throughout the cake , each about about 1 inch apart
- Pour the entire bottle of caramel sauce onto the cake. It should seep into the holes you created
- Let the cake rest for 30 minutes (it’s so tired!)
- With a spatula, frost the cake with the entire tub of Cool Whip
- Sprinkle as much Heath Candy Topping as you would like onto the cake. I used a little more than half of the bag
- Refrigerate until ready to consume
Delish! This is Matt’s most requested dessert, and that’s really saying something! Try this for your next birthday party if you want something a little different, very sweet, with a crunchy candy topping 🙂
Happy Baking,
-R
Becca's Baking Creations 