The Best Crack Cake

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare Cake:
Mix and bake the chocolate cake according to the instructions on the box. Bake in the prepared pan for the time directed.
Make the Topping:
While the cake is still warm (but not hot), poke holes all over the top with a fork or skewer. This helps the topping soak in.
Add Sweetened Condensed Milk:
Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes.
Add Chips and Nuts:
Sprinkle the chocolate chips, butterscotch chips, and nuts evenly over the top. Press them lightly into the cake so they stick.
Bake Again:
Return the pan to the oven and bake for another 5–10 minutes until the chips melt slightly. Remove from the oven.
Add Vanilla:
Drizzle the vanilla extract over the warm cake for extra flavor.
Cool and Serve:
Let the cake cool completely. Cut into squares and serve. The cake can be served warm or at room temperature—both are irresistible.

Tips for the Ultimate “Crack Cake”:

Use both chocolate and butterscotch chips for a decadent flavor combo.
Nuts add crunch but can be skipped if preferred.
For extra richness, drizzle a little chocolate ganache over the top once cooled.

If you want, I can also give you a shortcut one-bowl version that’s just as addictive but even easier to make.

Do you want me to share that version?