JULIE ROYLE
1 package German chocolate cake mix
water, vegetable oil and eggs as called for on cake mix package directions
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) jar caramel topping
1 (8-ounce) container frozen whipped topping, thawed (3 cups)
1 (8-ounce) bag toffee chips or bits
Heat oven to 350°. Make and bake cake as directed on package for 9" x 13" pan. Cool 15 minutes. 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. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
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