Categories: dessert, diane, not tried

Ingredients

• 1 18.25 ounce box devil’s food cake mix
• 1 7 ounce can sweetened condensed milk
• 1 6 ounce jar caramel ice cream topping
• 2-4 1.4 ounce chocolate toffee candy bars, crushed
• 1 8 ounce container non-dairy whipped topping

Directions

1. Bake cake according to package directions for a 9×13 pan; cool on wire rack for 5 minutes. Make slits across the tope of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the tope of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool completely; then top with dessert topping. You can also decorate the top of the cake with some more of the crushed candy bars and swirls of caramel topping. Refrigerate and serve right from the pan.

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