My mom just served this amazing cake for my grandmother’s 87th birthday and mmmmm…it was so good that I took a photo of it right there and said “Mom, email me your recipe.” The chocolate with condensed milk and butterscotch is sweet and the light and fluffy cool whip – it’s the perfect mix – delicious! So here it is!
German Chocolate/Toffee Cake Ingredients:
German Chocolate Cake Mix (any brand)
1 can Eagle Brand condensed Milk
1 12 oz jar butterscotch ice cream topping
1 container of cool whip
8oz bag of Heath English Toffee Bits (or chop up 6 Heath bars)
Use any German Chocolate cake mix. Bake as directed in 9 x 13-inch pan. Cool.
When the cake is cool, poke holes using a straw, about 1 inch apart all over the cake.
Pour over separately: 1 can Eagle Brand condensed milk, and 1 12 oz. jar butterscotch ice cream topping. Using a rubber spatula, make sure to fill all of the holes. Refrigerate to set.
Spread one container of Cool Whip over top. Sprinkle 1/2 bag (8 oz.) of Heath English Toffee Bits over top and refrigerate until serving.
Walk with the King!