I subscribe to too many recipe type emails. Most of these emails are from companies like Betty Crocker and Pillsbury. You can imagine what kind of trouble that can cause. Yummy, delicious trouble, like the cake I made this past week. I’m drooling just thinking about it. I still have half of the cake left in my fridge, just waiting for the final toppings of cool whip (not sure why I bothered with lite cool whip) and toffee and chocolate crumbles.
The recipe will be pasted below, as well as the link for it. I’ll take some pics tonight when I add those final two ingredients…both before and after I dig in. When I do, I’ll add them to this post.
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Prep Time: 10 min
Total Time: 3 hours 3 min
Makes: 15 servings
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
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.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Instead of the toffee chips or bits, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.
1 Serving: Calories 510 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 480mg; Total Carbohydrate 75g (Dietary Fiber 1g, Sugars 57g); Protein 6g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 5
*Percent Daily Values are based on a 2,000 calorie diet.
NOTE: I added some mini chocolate chips to the cake. Yum! I wonder how much better the cake would be if a dark chocolate cake mix was use. Hrm....