1 (15.25-oz) box super moist German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 (14-oz) can sweetened condensed milk
1 (16- to 17-oz) jar caramel, butterscotch or fudge topping
1 (8-oz) container frozen whipped topping, thawed
1 (8-oz) pkg toffee chips or bits
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every ½ inch with handle end of wooden spoon. Drizzle condensed milk over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and chill 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
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