10 1/4 ounces German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) jar caramel topping (OR butterscotch topping)
8 ounces Cool Whip
1 (8 ounce) bag toffee pieces (or bits)

1 Pre-heat oven to 350.
2 Make and bake cake as directed on package in a 9 x 13 pan.
3 Poke top of warm cake every 1/2" with handle of wooden spoon.
4 Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
5 Drizzle with caramel or butterscotch topping.
6 Run knife around sides of pan to loosen cake.
7 Cover and refrigerate about 2 hours or until cake has chilled.
8 Spread cool whip over top of cake.
9 Sprinkle with toffee chips.
10 Store cake covered, in the refrigerator.


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