Better Than Anything Cake Moist Recipe Ooh La La Decadence

Instructions:

1. Preheat oven according to cake mix box instructions. Grease and flour the 9-inch cake pans, or line the bottom with parchment paper rounds.
2. Prepare the chocolate cake batter according to the box instructions.
3. Divide the batter evenly between the prepared cake pans. Bake for the time specified on the box instructions, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
5. In a small bowl, whisk together the sweetened condensed milk and caramel sauce until well combined.
6. Once the cakes are completely cool, place them on a serving platter or cake stand. Using a toothpick or wooden skewer, poke holes all over the top of each cake layer, about 1 inch apart.
7. Slowly pour half of the caramel soak mixture over each cake layer, allowing it to soak into the holes. Let the cakes sit for at least 30 minutes to allow the soak to absorb.
8. While the cakes are soaking, prepare the whipped cream. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip.
9. Spread half of the whipped cream evenly over the first cake layer. Top with the second cake layer. Spread the remaining whipped cream evenly over the top of the second cake layer.
10. Drizzle with the remaining caramel sauce and sprinkle with toffee bits.
11. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.