Toffee & Cream Chocolate Cake

*1 box of Milk Chocolate Cake Mix, make according to directions and bake in a 9″x13″ Cake Pan sprayed with cooking spray.

After baking cake, cool slightly about 5 minutes and with the end of a wooden spoon poke holes in the cake in the center every piece you would cut to serve. Then pour the following in each of the holes.

*1 14 ounce can Sweetened Condensed Milk

Then squeeze or drizzle on the cake Caramel Topping, also putting some in the poked holes. (I used only about two thirds of the bottle of Caramel Topping.)

*1 16 ounce bottle Caramel Topping, the kind you would use to top Ice-Cream

Making sure the cake is completely cooled top with the following:

*8-12 ounces of Light Cool Whip, thawed completely in refrigerator (I like the extra Cool Whip so I used 12 ounces.)

*Heath Candy Bar Pieces, sprinkle on top, add as many as you like (You can also use homemade toffee pieces too.)

Serve immediately and refrigerate any Cake leftovers.

I’ve made this recipe many times over the years. I don’t know where the original recipe came from but you can check out similar recipes at Fav Family Recipes and Chef in Training

Enjoy!

Jamie and Lindy