Better-Than-Almost-Anything-Cake

Also made this for Christmas Eve dinner and the sweet freaks loved it better than the filet. There are dozens of variations to suit your sweet tooth, just go to the Bettty Crocker site. And only 510 calories.

1 box Betty Crocker German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar or container caramel, butterscotch or fudge topping (I used 14 oz of caramel)
1 container (80z) frozen whipped topping, thawed (I used Cool Whip)
1 bag (8 0z) toffee chips or bits

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan). I used an aluminum lasagna pan. Bake cake as directed on the box in a 13x9 inch pan. Remember to grease the pan. After cooking, let sit for 15 minutes.

2. Poke top of warm cake every 1 1/2 inches with a handle of wooden spoon. The cake may stick to the wooden spoon handle while you're using it to make the holes, so occasionally wipe off the handle. Drizzle milk evenly over the top of the cake; let stand until milk has been absorbed into the cake. Drizzle with the topping. Run knife around sides of the pan to loosen cake. Cover and refrigerate at least 2 hours until chilled. (I let it sit over night)

3. Spread the whipped topping over top of cake. Sprinkle with toffee chips. Store covered in the refrigerator.

I also chopped a large Symphony bar in chunks and sprinkled on the top of the cake and served it like you would bread pudding. It got lots of ooh and aws.