Better than Anything Cake


  • 1 package Triple Chocolate Fudge Cake, prepared (e.g., Betty Crocker)
  • 12 oz caramel sauce, divided (use Nestle caramel)
  • 8 oz cool whip or Orley Whip
  • 2 oz chocolate sauce (optional)
  • 4 oz English toffee, chopped into bits


  1. Bake the cake according to the package directions. Poke holes into the warm cake using a skewer or a fork.
  2. Pour 10 ounces of caramel sauce onto the cake; reserve 2 ounces for the top.
  3. Refrigerate for at least two hours.
  4. After chilling, spread whipped topping onto the top of the cake. Drizzle with the chocolate sauce and remaining caramel sauce.
  5. Garnish with toffee bits.
  6. Note: If preferred, whipped cream can be used in place of Orley Whip.


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