Thursday, April 8, 2010

Better-Than-Almost-Anything Cake

by Betty Crocker

I have actually made this one, and it is super-yummy

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


1.Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.

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.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Make the Most of This Recipe

Success Tips

The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.

Did You Know...

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.

Special Touch

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.

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