**Recipe from Betty Crocker**
* 1 box German chocolate cake mix
* water, oil & eggs called for on cake mix box
* 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
* water, oil & eggs called for on cake mix box
* 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
Preheat oven to 350. (325 for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2" 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. (Works best if topping is room temp, or slightly heated in microwave.) Run knife around sides of pan to loosen cake. Cover & 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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