Rich Chocolate Cake
|German chocolate cake mix||200 Gram|
|Sweetened condensed milk||14 Ounce|
|Vegetable oil||50 Milliliter|
|Caramel topping/Butterscotch or fudge topping||17 Ounce|
|Frozen whipped topping||8 Ounce (Thawed)|
|Toffee chips/Bits||8 Ounce|
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.
Calories 519 Calories from Fat 131
% Daily Value*
Total Fat 18 g28.2%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 81.7 mg27.2%
Sodium 386.1 mg16.1%
Total Carbohydrates 83 g27.8%
Dietary Fiber 0.39 g1.5%
Sugars 67.7 g
Protein 7 g13.1%
Vitamin A 3.4% Vitamin C 1.4%
Calcium 13% Iron 4.2%
*Based on a 2000 Calorie diet