Probably the BEST cake ever...
As a little girl growing up in rural Indiana, I lived for the days when a family function would prompt someone to make a Heath bar cake and give me a piece of the yummy goodness. :-) This cake didn't come around very often, but when it did, I was in heaven. I recently discovered the recipe in an old church cookbook. You know you have a gem of a cookbook when it's compiled by a group of ladies from a country church. I had always assumed the recipe to be complicated, but it is so easy! If you're on the search for an incredibly moist, sweet cake with a little bit of a toffee kick, try the recipe below.
Heath Cake Recipe:
1 box German chocolate cake mix**
-vegetable oil, water, 3 eggs
1 container of Cool Whip
1 jar caramel ice cream topping
3 Heath candy bars
**I prefer Pillsbury cake mix because it has a pudding mix in the batter that makes the cake even more moist.
- Mix and bake cake as directed on the box for a 13x9" cake pan.
- While the cake is still hot and fresh out of the oven, use the blunt end of a wooden spoon (or similar utensil) to poke holes in the cake. Each hole should be about an inch apart (evenly placed). Be careful not to poke the holes too deeply into the cake.
- Pour the entire jar of caramel ice cream topping over the cake. Try to pour most of the topping into the holes. Again, this needs to be done while the cake is still hot.
- Put the cake directly into the refrigerator and let chill for 4-6 hours.
- While the cake is cooling, chop the Heath bars into tiny pieces.
- Once the cake is COLD, cover it in Cool Whip.
- Sprinkle candy pieces all over the cake.
- Cover the cake and refrigerate until ready to serve!