Toffee-Topped Rich Chocolate Cake

Toffee-Topped Rich Chocolate Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box Betty Crocker® SuperMoist® German chocolate cake mix:

  • 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

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. 2 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 sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3 Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.


Nutrition

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