|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 1g||3%|
|Total Sugars 49g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're making this cake for kids, call it a "Better Than Anything Cake!" Another name for the cake, Robert Redford Cake, probably dates back to the 1970s.
This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping.
Use your favorite chocolate cake recipe or bake a cake with a cake mix for this scrumptious dessert.
1 chocolate cake (baked in a 9 x 13-inch baking pan)
3/4 cup fudge topping, slightly warmed
1 (14-ounce) can sweetened condensed milk
6 chocolate-covered toffee bars, such as Heath bars, or 1 1/3 cups toffee and chocolate chips
1 (8-ounce) tub frozen whipped topping, thawed
Gather the ingredients.
Bake the cake and leave it in the pan to cool slightly.
While the cake is still slightly warm, make holes in the entire top of the cake using the handle of a wooden spoon or a large fork.
One at a time, pour the fudge and caramel or butterscotch toppings and condensed milk over the top of the cake, letting each flavor soak in before adding the next.
Crush 3 of the toffee candy bars and sprinkle over the top, or sprinkle with chocolate and toffee pieces.
Frost the cake with the whipped topping.
Crush the 3 remaining toffee bars and sprinkle over the whipped topping.
Cover and refrigerate for at least a few hours, preferably overnight.
Serve and enjoy!