My sister in law Anna (Bob’s youngest sister) and her family are coming to dinner tonight. They live in California and we don’t get to see them very often but they are in Utah for a family reunion with her husband Nathan’s family and are coming over tonight for a visit with us. Today is her son Wyett’s 17th birthday so I made him this cake for his birthday. It is her daughter Kate’s 6th birthday on Thursday and so we are celebrating her birthday too and Courtney is putting the finishing touches on the Barbie cake that we made for her so I’ll be posting that recipe and pictures soon.
This is one of my all time favorite cakes. I don’t make it very often because I tend to eat a lot of it when it is in the house. It’s a Betty Crocker recipe.
1 box German chocolate cake mix
1 1/3 cups water
1/2 cup oil
1 (14 oz) can sweetened condensed milk
1 (16 – 17 oz) jar caramel, butterscotch or fudge topping (I used butterscotch this time)
1 (8 oz) container Cool Whip, thawed
1 (8 oz) bar toffee chips or bits (I just crunched up Heath Bars with my Food Chopper)
Heat oven to 350. Grease bottom only of 13 x 9″ pan. Make cake mix as directed. Pour into pan and bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of cake every 1/2″ with handle of wooden spoon. Drizzle milk over top of cake and let stand until milk is absorbed into cake. Drizzle with topping. (I combine the milk and topping and pour it over the cake at the same time.) Run knife around side of pan to loosen cake. Cover and refrigerate 2 hours or until chilled. Spread Cool Whip over cake and sprinkle with toffee bits. Store covered in fridge.