• Cooking Time: 3 hours
  • Servings: 15
  • Preparation Time: 10


  • 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


  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed 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.
  • Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.


Categories: Cake 

Author Credit: Betty Crocker

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