(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 (OR coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy)
Heat oven to 350°F. Bake cake as directed on box for 13x9-inch pan.
Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping it off as you go, so it won't stick. Drizzle sweetened 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.
Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
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