| 1 | box Betty Crocker® SuperMoist® German 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 |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. |
| 2. | 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. |
| 3. | Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator. |
| Follow High Altitude directions on cake mix box. |
|
| The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle. |
|
| The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, remove the lid and microwave on High about 15 seconds. |
|
| Instead of the toffee chips or bits, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake. |
Nutrition Information:
510 ( 190); 21g ( 9g, 0g); 60mg; 480mg; 75g ( 1g, 57g); 6g 4%; 0%; 15%; 4% 1 1/2 ; 3 1/2 ; 0 ; 4 5