Wednesday, November 19, 2014

  • 1 box devil's food cake mix (+ ingredients on box)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) jar caramel ice cream topping
  • 8 ounces Cool Whip
  • 3/4 cup milk chocolate heath toffee bits
  1. Bake the cake according to the directions.
  2. Remove the cake from the oven and poke holes all over the top with a butter knife or fork.
  3. Drizzle the caramel sauce over the cake. Then drizzle the can of sweetened condensed milk over top. Allow the topping to soak into the holes.
  4. Once the cake is at room temperature, top with Cool Whip and toffee bits.
  5. Store in the refrigerator one hour before serving.
  6. Enjoy! 

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