Caramel Heath Bar Cake

My mom came across this recipe YEARS ago but it’s so so good!  I hadn’t made it in a really long time but it’s been on my mind lately so I wanted to put it on the blog.  I’m not a huge sweets eater (love to make them, not eat them) so I needed an excuse to make this cake.

The perfect opportunity arose when I decided to host a birthday dinner for my mother in law.  The enchiladas we were having were going to be pretty indulgent, so I wanted to do something “light” for dessert.  Yeah, you read that correctly.  LIGHT for dessert.  This is a weight watcher’s recipe.  Well it was anyway, I know they redid the guidelines so I’m not sure how it scores now.  Anyway, just know that it is fantastic, you NEED to make this!  I’m so glad this recipe is back in my life – it’s great after a crawfish boil!  And it is so great that you can now buy Heath bar bits by the chocolate chips on the baking aisle – no more crushing them yourself!

Caramel Heath Bar Cake
Recipe from:  The Charlotte Observer, 2/11/04
Makes 24 servings, 3 WW points each

1 box devils food cake mix
10 oz. diet coke (1 1/4 cup) – I used Coke Zero
1 egg white
6 oz. fat-free caramel topping (1/2 of a 12.25 oz. jar)
7 oz. fat-free sweetened condensed milk
1 cup Heath Bar Bits
8 oz. fat-free whipped topping, thawed

Preheat oven to 350.

Coat the bottom of a 13×9 pan with nonstick spray. 

In a medium-sized bowl, mix the cake mix, egg white and diet coke with a mixer set on low-speed for one minute.  Pour into the pan (mine was thick, I had to smoosh it around with my fingers).  Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.

While it is cooking, in a small pot combine the caramel topping and evaporated milk.  Heat until warm and smooth.  When the cake is done, remove it from the oven, poke holes all over the top and then pour the caramel mixture over it, making sure to evenly spread it.  Let it soak down into those holes.  Sprinkle 1/2 cup of toffee bits over the hot cake and let sit until cooled, then cover with whipped topping and refrigerate.  When ready to serve, sprinkle the other 1/2 cup of toffee bits over it and serve cold.

Caramel Heath Bar Cake


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