Better-than-Almost-Anything Cake

Better-than-Almost-Anything Cake
By: Betty Crocker

1 box Betty Crocker SuperMoist German chocolate cake mix
Water, vegetable oil and eggs called for in cake mix directions
1 can (14oz) sweetened condensed milk
1 jar (16-17oz) caramel ice cream topping
1 container (8oz) frozen whipped topping, thawed (3 cups)
1 cup toffee chips or bits

Heat oven to 350 degrees (not convection). Make cake as directed on package. Grease bottom of 9x13 glass pan. Pour batter into pan and bake for 30 minutes. Cool for 15 minutes in pan.

Poke top of warm cake every 1/2” with handle of wooden spoon (larger holes than a fork will do). Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake (between 15-30 minutes). Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate for at least 2 hours.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator for up to 1 week. Serves 12.