Water, vegetable oil, and eggs called for on cake mix box
1 can (14 ounce) sweetened condensed milk (not evaporated)
1 jar (16 to 17 ounce) caramel, butterscotch, or fudge topping
1 1/2 cups whipped cream
1/4 cup granulated or powdered sugar
1 cup toffee bits
Instructions
Heat oven to 350 degrees. (325 degrees for dark or nonstick pans). Generously grease bottom of 13 x 9 inch pan with shortening.
Make and bake cake mix as directed on box, using water, oil and eggs. Cool 15 minutes.
With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle milk evenly over top of cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover; refrigerate about 2 hours or until chilled.
In large bowl, beat whipping cream and sugar with electric mixer on high speed until soft peaks form. Spread over top of cake. sprinkle with toffee bits. Store covered in refrigerator.
Originally Submitted
11/29/2008
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