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.