Rachel's Out Of This World Cake

1 Chocolate Cake Mix

1 Can Sweetened Condensed Milk (14 oz.)

1 Jar Caramel Topping (16-17 oz.)

1 Bag Toffee Bits (8 oz.)

Toasted Pecans and Coconut (desired amount) I used 1 cup each

Whipped Topping or Whipped Cream



Preheat oven to 350 degrees. Prepare cake according to package directions. Bake cake as directed on package for 13 x 9 pan.

Cool 15 minutes


Poke top of warm cake every ½ inch with straw or handle of small wooden spoon, then drizzle sweetened condensed milk evenly over top of cake. Wait until milk has absorbed into cake, While milk is absorbing, toast your pecans and coconut, take off heat and stir in caramel topping. Spread over caramel pecan coconut mixture over cake.

Cover and refrigerate about 2 hours or until chilled.


Spread whipped topping or whipped cream over top of cake, then sprinkle with toffee bits.


Store covered in refrigerator.

Rachel's Notes:

The original recipe I found on the web, of course I can never leave well enough alone so I had to add to it. I was trying to come up with a name for this cake and Lisa D. asked me what I called this cake I told her I wasn't sure she said it's out of this world cake, so there's where the name came from, you can also add maraschino cherries to the top if desired. So far it's gotten rave reviews. A definite fave around the office! Found on the WW message board but made some changes of my own.


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