Thursday, April 16, 2015

Better Than BYU Cake

So we love this cake.  Have loved it for years.  Always felt funny about the name (you know what I mean).  One day we invited our good friends (Nick & Nicole Stern) over for dinner and Nick made this very same cake - - the one we have loved for years!   However he showed up with his "Better Than Baseball" cake and I liked that name so much better - - especially around my children!

Fast forward a few years and my daughter had to take a homemade treat to a youth fundraiser dessert auction. She knew she wanted to make Better Than Baseball Cake but we decided to add a cute little twist!  Enjoy!


1 box (13 x 9-inch pan size) German chocolate cake mix, and ingredients to bake the cake
1 can (14-ounce) sweetened condensed milk
1 jar (approximately 17 ounces or so) caramel ice cream topping
1 tub (8-ounce) whipped topping, thawed
1 package (8-ounce) chocolate toffee pieces (I use Hershey’s Heath Milk Chocolate Toffee Bits)

Bake the cake according to package directions.

As soon as the cake is done, pull it out of the oven and poke holes in the cake with the handle of a mixing spoon. Immediately pour the sweetened condensed milk evenly over the cake and repeat with the caramel topping.

Let the cake cool in the refrigerator until completely cool. Top with whipped topping and put back in the fridge. Immediately before serving, generously sprinkle the toffee bits on each slice. Store in the refrigerator.

Plan to share this cake because it’s best within 24 hours.