Ingredients Jump to Instructions ↓

  1. 112 g German sweet chocolate, chopped

  2. 1/3 cup water

  3. 1/2 cup butter, softened

  4. 1 cup sugar

  5. 1 tsp. vanilla extract

  6. 3 large egg yolks

  7. 1 2/3 cup all purpose flour

  8. 1 tsp. baking soda

  9. 1/2 tsp. salt

  10. 2/3 cup buttermilk

  11. 3 large egg whites

  12. 1/2 cup chopped pecans

  13. 392 g can sweetened condensed milk

  14. 336 g jar caramel ice cream topping

  15. 224 g container whipped topping

  16. chopped Heath bar pieces

Instructions Jump to Ingredients ↑

  1. Combine the German chocolate and water in a small saucepan over medium low heat. Cook, stirring frequently, until chocolate is melted and smooth. Remove the pan from the heat and cool the chocolate to room temperature.

  2. Preheat the oven to 350 degrees. Grease and flour the inside of a 13x9 inch baking pan. Combine the butter, sugar and vanilla in a large bowl and beat until fluffy. Add the yolks one at a time, beating after each addition. Beat in the melted chocolate. Sift together the flour, baking soda and salt in a medium bowl and gradually beat into the batter alternately with the buttermilk. Place the egg whites in a medium bowl and beat to stiff peaks. Fold the beaten whites into the batter. Spread the batter evenly into the prepared pan. Sprinkle the pecans over the batter. Bake the cake about 30 to 35 minutes until a toothpick comes out clean. Immediately poke holes down through the cake with a skewer. Stir together the condensed milk and caramel topping until blended. Pour the mixture over the top of the cake and spread evenly. Cover and refrigerate the cake overnight. Spread with the whipped topping and sprinkle with the Heath pieces before slicing and serving.


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