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ByJune Albertson-DickPublishedUpdated
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When I think of a dessert that hits on every note, this Better Than Bundt Cake is on the top of my list. Moist chocolate cake, caramel, whipped cream and toffee create such a harmony together! Baking it in a bundt pan, gives it a new twist. Using a cake mix, keeps things simple. I can’t wait for you to get the recipe, keep scrolling down!
More than half of you are probably on a resolution diet. I am 100% certain that I should be too but resolutions aren’t my thing {or at least that is a good excuse}.
Instead, I decided that the first post for 2019 needed to say what Practically Homemade is wishing for everyone in the new year. Alas…the Better Than Bundt Cake was born {although not exactly born…just re-made…into a bundt cake}.
Don’t you want this next year to be BETTER THAN ANYTHING!?! Here is to wishing that we all have that kind of year!
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First of all, the moist and delicious chocolate bundt cake is flipped on its top. By using the bottom of the cake as the top, we are creating a larger surface area to fill the cake with the sweetened condensed milk and caramel sauce.
TEACHER TIP: Dust your bundt pan with cocoa powder instead of flour. This way you are not left with the white residue that flour can leave on your baked cake.
Making the Better Than Bundt Cake
Once the cake is baked, let it cool for about 5 minutes. Turn the cake out of the pan and onto the serving dish you want to use {be sure to have the bottom of cake as your top}.
Then using a toothpick or wooden skewer, poke holes into the cake {but not all of the way through}. You will want a lot of holes for the liquid to seep into.
The next step is to pour the can of sweetened condensed milk over the top of the cake. It is thick and so you need work slow and allow time for the milk to work into the cake.
Then pour over the jar of caramel sauce. Some of the milk and caramel will drip over the edge of the cake but that is alright.
Here is a idea of what it will look like once you have poured both the sweetened condensed milk and caramel over the chocolate cake.
Once the cake is completely cooled, spread a container of Cool Whip over the top of the cake.
The topping is chopped Heath candy. It can be bought by the bag, pre-chopped next to the chocolate chips. I prefer to chop them myself because I like the variation in size.
Sprinkle the Heath bars over the Cool Whip for the final touch of awesome!
Each piece of cake is rich and drenched with sweet goodness but the Cool Whip and Heath topping are what make it extra spectacular. Now you ask…is it really Better Than Anything?? Well, not exactly anything. I can however, guarantee that it will make your 2019 a little more delicious and really…what is better than that?
Do you love desserts? Try these awesome recipes!
Black Bottom Bundt Cake
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Better Than Bundt Cake
A moist chocolate bundt cake that is filled with the goodness of sweetened condensed milk and caramel sauce but it is the topping of Cool Whip and Heath bars that make it extra spectacular!
Course: Dessert
Author: June Albertson-Dick
Prep Time: 30 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 10 pieces
4.64 from 33 votes
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Ingredients
- 1 box chocolate cake mix
- 1 1/2 cups water
- 1/2 cup oil
- 3 eggs
- 1 {14 oz} can sweetened condensed milk
- 1 {16 oz} jar caramel sauce
- 1 {8 oz} container Cool Whip, thawed
- 3 Heath Bars {chopped/crushed}
Instructions
Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder. Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes...but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce. Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars. Store in refrigerator for up to 5 days.
NOTE: The reason we don't want to poke holes through the entire Better Than Anything Bundt Cake is because you will lose the filling that is poured onto the cake. Instead we want the filling to pool up inside the chocolate cake and make it extra moist and delicious.
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