About
This is heaven. Heaven on a plate. Heaven on a plate with just a hint of peanut butter. The Holy Chocolate Cake is divinely delicious, with a tender chocolate cake soaked in a creamy, rich caramel sauce and then frosted with fluffy, creamy icing. Sprinkles of peanut butter candy bars add a much-beloved crunch, only making Holy Chocolate Cake an even more angelic dessert. Take a slice of this saintly treat!
Ingredients
- 1 (18-ounce) box devil's food cake mix
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces caramel topping
- 1 (14-ounce) can sweetened condensed milk
- 1 cup chocolate-covered peanut butter candy bars, crushed
- 12 ounces frozen whipped topping, thawed
- 1 (8-ounce) package cream cheese, softened
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly spray a 9x13-inch pan with cooking spray.
Step 3 -Mix the cake mix, the water, the oil, and the eggs together with an electric mixer on low speed for 1 minute, scraping down the sides.
Step 4 -Mix at medium speed until the batter looks thick and well-blended, about 2 minutes.
Step 5 -Pour the batter into the prepared pan, smoothing out the top with a rubber spatula.
Step 6 -Bake until the cake springs back when pressed lightly with your finger and just starts to pull away from the sides of the pan, about 35-38 minutes.
Step 7 -Transfer the cake to a wire rack and immediately poke holes in the top of the cake with a drinking straw or a chopstick.
Step 8 -Place the caramel topping and the condensed milk in a small bowl, stirring to combine.
Step 9 -Spoon the caramel mixture over the warm cake so it can seep into the holes.
Step 10 -Sprinkle 1/2 of the crushed candy bars over the cake.
Step 11 -Place the whipped topping and the cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
Step 12 -Spread the frosting over the cake and sprinkle with the remaining candy pieces.
Step 13 -Place the pan in the fridge to chill for at least 20 minutes.
Step 14 -Slice and serve.
