My favorite candy bar in the whole world is Heath. I am addicted to English toffee. This candy bar is the perfect mix of crunchy English toffee covered in delicious chocolate. So, when I came across this delectable sounding cake recipe starring my favorite candy bar, I just had to try it.

One great thing about this recipe is that you could really use it with any candy bar. Just substitute your favorite candy bar for the Heath bar in the recipe, and you have your favorite candy bar cake.

Heath Candy Bar and Caramel Cake

1 box chocolate cake mix

10 ounces of diet coke or coke

1 egg white

6 ounces of caramel topping

7 ounces sweetened condensed milk

1 cup chopped Heath bar

1 tub of whipped cream, thawed

Throw cake mix, coke and egg into a mixing bowl and beat on low for one minute. Pour the batter into a 9x13-inch greased pan. Bake for 30 to 35 minutes at 350 degrees.

While the cake is baking, pour the caramel and milk into a small saucepan and heat on low until warm and blended together well.

Once the cake is done baking and out of the oven, poke holes in the top of the cake with a toothpick or sharp knife. Pour the caramel and milk mix over the cake then spread it evenly over the entire cake. Sprinkle half of the chopped Heath bar on top of the caramel mix.

Let the cake cool, and then top it with the thawed whipped cream. Sprinkle the remaining Heath bar bits on top of the whipped cream and then eat.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.