Tuesday, July 1, 2008

Better than Almost Anything Cake

You may already have a version of this recipe, but I made it last night and it's so yummy!

1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 can (14 ounces) sweetened condensed milk
1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
1 (8-ounce) container frozen whipped topping, thawed
1 cup toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.

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 side 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.