24
Toffee-Topped Rich Chocolate Cake
This decadent caramel-soaked chocolate cake is sure to be a hit!
1 package Betty Crocker® SuperMoist® German chocolate cake mix
Water, oil and eggs called for on cake mix package
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
1. Heat oven to 350°F. Turn Function dial to Bake. Place rack on middle position in oven.
Generously grease bottom only of rectangular pan, 13x9x2 inches. Make cake mix as directed
on package, using water, oil and eggs. Pour into pan.
2. Bake on rack 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15
minutes.
3. 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.
4. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in
refrigerator. 15 servings.
®Trademarks of General Mills, Inc. or its affiliates.
Reprinted with the permission of General Mills, Inc.