Toffee-Topped Rich Chocolate Cake

Ingredients

• 1 package Betty Crocker SuperMoist German chocolate cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 bag (8 ounces) toffee chips or bits

Directions

Heat oven to 350F. Generously grease bottom only of rectangular pan, 13x9x2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 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 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. High Altitude (3500-6500 ft) Heat oven to 375F. Make batter using 1 1/2 cups water, 2 Tbsp Gold Medal all-purpose flour, 1 Tbsp oil and 3 eggs. Beat on low speed 30 sec; beat on medium speed 2 min. Bake 37-42 min. Success Hint: The cake may stick to the wooden spoon handle while you're using it to make the holes, so occasionally wipe off the handle. Did You Know? 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. Special Touch: Instead of the toffee chips or bits, coarsely chop 5 bars (1.4 ounces each) chocolate-covered English toffee candy and sprinkle on top of the cake.