Toffee topped rich chocolate cake

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!

Coconut Cake

INGREDIENTS:
1 white (or yellow works fine) cake mix
1 can Coco Casa or other cream of coconut (I actually use coconut milk since I couldnt find anything else here!)
1 can sweetened condensed milk
Whipped cream (I like to mix it with vanilla pudding but that's optional)
3 1/2 ounces coconut, about 1 1/3 cup
PREPARATION:
Make and bake cake according to package directions, in a greased and floured 9x13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake. When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist.