TNJN Kitchen: End of Spring Break chocolate cake

Spring break is sadly coming to an end. The good news is that you can now enjoy some tasty treats without worrying about keeping your Spring Break body. This chocolate cake is easy to make, and it’s the perfect indulgent treat to get you through the remainder of the school year.

Ingredients:

1 package of devil’s food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces of whipped topping
1 package of Heath toffee bits

Directions:

First, mix the cake mix according to the directions on the package.
Pour the batter into a greased 13×9 pan and bake according to package directions.
As soon as the cake is out of the oven, poke holes with a fork or the back of a wooden spoon. Be careful not to poke all the way through the cake.
Pour the can of sweetened condensed milk all over the cake.
Microwave the caramel ice cream topping for around 30 seconds. Be sure the container is microwave safe. Pour the sauce over the cake.
Let the cake sit until cool. This usually takes about an hour.
Spread the whipped topping over the top of the cake and sprinkle a generous portion of Heath toffee bits over the top.
Cover the cake and refrigerate for at least an hour before consuming.

Serve and enjoy!

Edited by Maggie Jones

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Taylor Owens

Arts and culture editor, Taylor Owens, recognized her passion for writing at a young age. As an avid talk show fan, Owens found journalism to be the perfect way to combine her love for interviewing and writing. She is now a sophomore at the University of Tennessee majoring in journalism and electronic media. When she isn’t writing for the Tennessee Journalist, Owens is most likely catching up on the latest reality television show.