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 9×13-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.
