Heath Bar Cake Recipes

Steps:

• Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
• While still hot, punch holes in top of cake with a skewer or large fork.
• Pour sweetened condensed milk and caramel topping over hot cake.
• Let cake cool.
• Spread with whipped topping and sprinkle chopped Heath bars over all.
• Refrigerate until ready to serve.

Steps:

• Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
• Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
• Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
• Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
• On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

Steps:

• Preheat oven to 350 degrees (F) Grease and flour a 9x13 cake pan.
• Mix brown sugar, flour and margaine in a large bowl.
• Remove 1 cup of this mixture and set aside for topping.
• Add egg, milk, baking soda, salt and vanilla to batter.
• Pour batter in cake pan.
• In a medium bowl, combine reserved mix, Heath bars and nuts to make the topping.
• Sprinkle topping over cake.
• Bake for 35 minutes.

Steps:

• In a buttered 9" x 13" pan break angelfood cake into chunks and spread evenly over the bottom.
• In a medium bowl, whisk together pudding mix and milk and pour over cake.
• Spread Cool Whip on top of cake-pudding mixture.
• Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
• Cover cake with plastic wrap and refrigerate at least 3 hours before serving.

Steps:

• Bake angel food cake as directed on box. Let cool upside down.
• To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
• Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.