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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 (8-ounce) bag toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped
1- Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4- 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.
5- Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
Betty's Tip: When poking the top of the warm cake, occasionally wipe off the handle of the wooden spoon to keep the cake from sticking to it.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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