1 pkg. German chocolate cake mix (make as directed on pkg.)
1 can sweetened condensed milk
1 jar (16-17 oz.) Carmel, butterscotch or fudge topping
1 8 oz. frozen whipped topping, thawed
1 bag (8 oz.) toffee chips or Skor bar broken into pieces
Heat oven to 350 degrees. Make and bake cake as directed for a 9x13 pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooded spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with Carmel topping. Run knife around side to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in fridge.
Thanks Elaine for this yummy one!
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