Chocolate Toffee Crumble Cake (or BTS Cake)

For my husband's birthday he requested this delicious cake that his aunt makes which I had never made before. But, being the loving wife that I am, I did a little research and found some recipes online...categorized as the "Better than Sex Chocolate Cake." Every single recipe I found used a cake mix and cool whip. I couldn't bring myself to use either, so I did my own thing. And I'm sorry, but the name...has got to go. So here is the Chocolate Toffee Crumble Cake. Delicious.

Chocolate Toffee Crumble Cake

(double this recipe for a double layer cake)

2 1/4 cups flour

1 1/2 tsp baking soda

3/4 tsp salt

1/2 cup cocoa powder

2 eggs

1 1/2 cups sugar

3/4 cup vegetable oil

1 1/2 cups boiling water

1 1/2 tsp pure vanilla extract

1/2 can sweetened condensed milk

6 ounces caramel sauce (I used squirt-on ice cream topping kind)

3-4 Chocolate covered toffee candy bars

Whipped Cream

Set oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Whisk to combine and set aside.

In a large bowl, combine eggs, sugar and oil and beat with a hand mixer. Alternating with boiling water, add flour mixture in 3 additions. Stir in vanilla.

Pour into a prepared pan. Bake for 30 minutes, or until an inserted toothpick comes out clean.

While cake is cooling, heat sweetened condensed milk and caramel sauce until warm.

(For making my double layer cake, I used whipped cream between the cake and sprinkled with crumbled candy bar)

While cake is still warm, poke random holes into the cake with chopstick/end of spoon/whatever you want. Poor the milk and caramel sauce mixture into the holes.

Whip your own whipped cream to your desired taste. Use this as frosting on the cake. Sprinkle the whipped cream with crumbled candy bars.

(the Chocolate Cake recipe is from Rookie Cookie).