1 box chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly 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 refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
I tested this one out at home before trying it with guests and let me tell you....it is so beyond delicious. I've only had a couple of pieces and my husband ate the rest! IT IS YUMMY to the max!
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2 comments:
I make this cake often....it's delish! Especially after all the carmel and milk have seeped in and soaked the cake. I like it the most with Mrs. Richardson's caramel (found near the ice cream toppings) but I'm not sure if it's in AZ....I used to have to bring it with me from Utah! But I think I've seen it at Alberston's here.
We call this "Better Than Sex Cake" at my house. I think the name holds true!
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