Jackie's Better-Than-Almost-Anything Cake

The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit! The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle. 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.

• Ready In: 3 hrs 30 mins
• Serves: 15

Ingredients

• 1 (18 1/4ounce) box  betty crocker supermoist  German chocolate cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 -17 ounce) jar  caramel topping or 1 (16 -17 ounce) jar  butterscotch topping or 1 (16 -17 ounce) jar  fudge sauce
• 1 (8 ounce) container  frozen whipped topping, thawed
• 1 (8 ounce) bag  toffee pieces or 1 (8 ounce) bag  toffee pieces

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan, using water, vegetable oil and eggs called for on cake mix box.
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.