Toffee-Topped Rich Chocolate Cake (AKA- Better than Sex Cake)
1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
½ cup vegetable oil
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
Heat oven to 350 degrees. Generously grease bottom only of rectangular pan, 13x9 inch. 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 ½ 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.
15 SERVINGS, 13 WEIGTHWATCHER POINTS
Except we don't use the toffee chips.
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