Water, vegetable oil and eggs called for on cake mix box
1
can (14 oz) sweetened condensed milk (not evaporated)
1
jar (16 to 17 oz) caramel, butterscotch or fudge topping
1
container (8 oz) frozen whipped topping, thawed
3/4
cup toffee chips or bits (from 8-oz package)
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Steps
1
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 in pan on cooling rack 5 minutes.
2
With handle of wooden spoon (1/4 to 1/2 inch diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. Drizzle condensed 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 bits. Store covered in refrigerator.
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Be sure to buy sweetened condensed milk not evaporated milk, as they work differently in recipes.
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
In poke cake recipes, be sure to pay attention to what poking utensil is call for. Depending on the filling, the recipe may call for the end of a wooden spoon for thicker fillings or the tines of a fork for thinner fillings.
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