Irresistible Symphony Cake, devil's food chocolate cake mix, infused with sweetened condensed milk, topped with whipped topping, drizzled with caramel ice cream topping, and sprinkled with chopped chocolate symphony candy bars. Delectable.
Irresistible Symphony cake is utterly decadent and a perfect treat to serve for any special occasion, but don't pass up any reason to make one.
My daughter in love made this one as a request from my grandson for his birthday, with a scoop of ice cream on the side for a truly indulgent celebratory dessert.
This is a moist, semi-homemade cake that everyone will love.
The rich, sweetened condensed milk adds to the moist texture of this confection.
Then there is the topping, with whipped topping, more richness with caramel sauce, and more richness with chopped Symphony candy bars. Heavenly.
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WHAT YOU WILL NEED TO MAKE IRRESISTIBLE SYMPHONY CAKE
- Devil's food cake mix
- Milk
- Vegetable oil
- Eggs
- Sweetened condensed milk
- Caramel ice cream topping
- Symphony milk chocolate almond and toffee Bar
- Frozen whipped topping
HOW TO MAKE IRRESISTIBLE SYMPHONY CAKE
Preheat the oven to 350 degrees F. Grease the bottom of a 9x13-inch glass dish; set aside.
Mix cake mix, milk, vegetable oil, and eggs in a large bowl with a wire whisk until well combined. Pour into the prepared dish.
Bake for 30 to 35 minutes, checking with a toothpick inserted in the center, and comes out clean. (Don't go all the way through to the bottom.)
Using the end of a wooden spoon, immediately poke holes halfway in the cake across the cake.
Slowly pour sweetened condensed milk over top of the warm cake, letting it soak in.
Allow cake to cool completely at room temperature, then refrigerate for 1 hour.
Spread whipped topping over cooled cake.
Sprinkle chopped symphony candy bar and drizzle the caramel ice cream topping.
Refrigerate until serving, and refrigerate any leftovers.
Mix cake mix, milk, vegetable oil, and eggs in a large bowl with a wire whisk until well combined. Pour into the prepared dish.
Bake for 30 to 35 minutes, checking with a toothpick inserted in the center, and comes out clean. (Don't go all the way through to the bottom.)
Using the end of a wooden spoon, immediately poke holes halfway in the cake across the cake.
Slowly pour sweetened condensed milk over top of the warm cake, letting it soak in.
Allow cake to cool completely at room temperature, then refrigerate for 1 hour.
Spread whipped topping over cooled cake.
Sprinkle chopped symphony candy bar and drizzle the caramel ice cream topping.
Refrigerate until serving, and refrigerate any leftovers.
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