TOFFEE-TOPPED RICH CHOCOLATE CAKE
Yields 15
1 pkg. Betty Crocker Super Moist German chocolate cake mix
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
1 can (14 oz.) sweetened condensed milk
1 jar (16-17 oz.) caramel, butterscotch or fudge topping
1 container (8 oz.) frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or bits
Heat oven to 350.  Generously grease bottom only of rectangular pan, 13 x 9 x 2-in.  Make cake mix as directed on pkg., using water, oil and eggs.  Pour into pan.  Bake 3-38 minutes or until toothpick inserted in center comes out clean.  Cool for 15 minutes.

Poke top of warm cake every 1/2-in. 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.
Tip:  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.
Hosted by www.Geocities.ws

1