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Chocolate Toffee Cake


This cake is full of holes! But that's okay - you fill them with sweetened condensed milk and caramel sauce. Top with whipped topping for even more of a YUM factor!

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  • 1 box Betty Crocker SuperMoist German chocolate cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16 to 17-ounce) jar caramel, butterscotch or fudge topping
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 (8-ounce) bag toffee chips or bits


Servings 15
Preparation time 10mins
Cooking time 193mins
Adapted from


Step 1

Preheat oven to 350°F. (325°F for dark or nonstick pan.)

Make and bake cake as directed on box for 13 X 9-inch pan.

Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle end of wooden spoon.

Drizzle 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 bits.

Store covered in refrigerator.

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