Better Than Almost Anything Cake
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
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 (16 to 17 ounce) jar caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 (8 ounce) bag toffee chips or bits
Preheat oven to 350°F (177°C). Bake cake as directed on box for 13 x 9-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.
Preparation Time: 10 minutes
Refrigeration Time: 2 hours
Total Time: 3 hours
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 (1.4 ounce) bars chocolate-covered English toffee candy, and sprinkle on top of the cake.
Store covered in refrigerator.
1 Serving (1 Serving): Calories 510 (Calories from Fat 190), Total Fat 21 g (Saturated Fat 9 g, Trans Fat 0 g), Cholesterol 60 mg; Sodium 480 mg; Total Carbohydrate 75 g (Dietary Fiber 1 g, Sugars 57 g), Protein 6 g; Exchanges: 1 1/2 Starch; 3 1/2 Other Carbohydrate; 4 Fat; Carbohydrate Choices: 5