Toffee-Topped Rich Chocolate Cake
By á-4369
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Ingredients
- 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
Details
Servings 15
Preparation
Step 1
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.
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