Chocolate Caramel Crunch Cake

    2 hours 55 minutes

    A decadent easy dessert made with packets and cans. So yum.


    Victoria, Australia
    4 people made this

    Makes: 1 cake

    • 1 packet Duncan Hines devil's food cake mix
    • 1 can caramel top and fill, stirred
    • 4 Crunchies(TM), crushed
    • 250g cream cheese, room temperature
    • 300ml cream, whipped with 2 teaspoons sugar

    Preparation:30min  ›  Cook:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours55min 

    1. Cook cake as per directions on packet in a 20-22cm springform tin.
    2. Remove from oven and poke holes in the top of the cake with a knife.
    3. Pour all the caramel over the top of the cake rubbing it in a bit with a spoon as you pour. Sprinkle with two of the Crunchies and let cool.
    4. Beat cream cheese and whipped cream together till smooth and spread over cake. Sprinkle with the rest of the Crunchies and refrigerate.
    5. Remove from fridge about 1/2 hour before serving.

    See it on my blog

    shazzies cookbook

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