From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Twix Cake Recipe
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Instructions
1
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Spray a 13×9 baking pan with nonstick cooking spray.
2
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Add the yellow cake mix to a large mixing bowl. Add eggs, water and oil and mix thoroughly. Add to a 13×9 baking pan and bake according to the package directions.
3
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Allow the cake to cool completely. Add the caramel sauce with the sweetened condensed milk in a medium bowl. Mix thoroughly.
4
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Use the handle of a wooden spoon to poke holes all over the cake. Pour the caramel sauce mixture over the cake, making sure to put some in each hole. Melt the hot fudge sauce and pour over the caramel sauce.
5
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Top with cool whip and refrigerate for at least two hours. Sprinkle with chopped Twix bars and cut into 2” squares.
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Tips & Tricks (5)
- Precision Poking Technique 🕳️Use the handle end of a wooden spoon to create uniform, evenly spaced holes that extend to the bottom of the cake, ensuring maximum sauce penetration.
- Twix Bar Prep Perfection 🍫Freeze Twix bars for 10-15 minutes before chopping to prevent crumbling and achieve clean, precise cuts for topping.
- Layering Liquid Magic 💧Pour condensed milk and caramel sauce slowly and alternately to create a marbled effect and ensure even distribution throughout the cake.
- Chill for Flavor Fusion 🧊Refrigerate the cake for at least 2 hours after adding sauces to allow flavors to meld and create a more cohesive dessert experience.
- Crumble Coating Technique 🍽️Crush some Twix bars into fine crumbs and some into larger chunks to create a textural contrast when sprinkling over the whipped topping.
Recipe Facts
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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