Caramel Toffee Chocolate Cake (BTS)
yield: 9x13 cake
1 box devil's food cake (and ingredients listed on box to prepare it)
10-14 oz sweetened condensed milk (partial or all of a can)
1 c. caramel sauce (like ice cream topping stuff)
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2 c. heavy whipping cream
1/2 c. powdered sugar
1 tsp vanilla
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1 bag Toffee bits/Heath bits/Skor bits (you can find these by the chocolate chips at the store)
Make the cake in a 9x13 dish according to the box directions. Let cool 10 mins.
Poke holes all over the cake using a skewer or the handle end of a spoon or something that will make holes no larger than the size of a pea. Drizzle the sweetened condensed milk and caramel sauce, making sure to get it over all the holes. Refrigerate cake for at least an hour, preferably 4 hours.
Make the whipped cream, and top the cake with it. Sprinkle the toffee bits over the whole cake or on individual pieces as they are cut.
