I've made it three times already! Once for my family and twice for others who needed a scrumptious dessert for a special occasion. People just love this dessert, and it couldn't be easier to make!
I just finished making it for my son-in-law's birthday dessert. Mike loves chocolate and I love to surprise him with different desserts featuring some kind of chocolate, ooey-gooey deliciousness. I'm pretty positive this one will not disappoint!
Try it, you will definitely make an impression on your family and friends!
|Happy Birthday, Mike!|
*Okay everyone, I'm adding a little "tag" to this post. I decided to make a frosting, instead of using just the Cool Whip...and it added a richness that was lost with frozen topping alone. It made a world of difference!
(Whip together 1 small pkg. of instant vanilla pudding, 1/4 cup confectioner's sugar, 1/2 tsp. vanilla and 1 cup milk. Then stir in the 8oz. container of Cool Whip.)
1 box German chocolate, devil's food or yellow cake mix (baked according to box directions)
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) jar caramel topping, room temperature
1 (8 oz.) container Cool Whip (thawed) *see tag above
1 (8 oz.) bag of chocolate covered toffee chips (or chopped up Skors bars)
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. (If cake sticks a bit, just clean off the handle and continue.)
Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with 3/4 of the caramel topping. Run knife around sides of pan to loosen cake.
Cover and refrigerate overnight for best results.
Spread whipped topping over top of cake. Sprinkle with toffee bits, and drizzle with the rest of the caramel topping.
Store covered in refrigerator.
"And we know that all things work together for good to them that love God, to them who are the called according to his purpose." -Romans 8:28