Toffee Cake
Ingredients
1 German chocolate cake mix (you can use the dark chocolate mix)
1 can sweetened condensed milk
1 (15-oz.) jar caramel ice cream topping
1 (8-oz.) carton Cool Whip
2 Heath toffee candy bars, crushed
1 can sweetened condensed milk
1 (15-oz.) jar caramel ice cream topping
1 (8-oz.) carton Cool Whip
2 Heath toffee candy bars, crushed
Prepare cake according to package instructions. Bake in a 9×13-inch pan for recommended time. While hot, pierce repeatedly with fork and pour over it sweetened condensed milk and then caramel topping. Allow to cool completely. Spread with Cool Whip and sprinkle with crushed Heath bars. Refrigerate. Serve it right out of pan.