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Ingredients

1 (15.25 ounce) package German chocolate cake mix 1 cup water 3 eggs ⅓ cup vegetable oil 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®) 1 (12 ounce) jar caramel ice cream topping 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed ½ cup English toffee baking bits, or to taste

Nutrition Info

379.3 calories carbohydrate: 56.7 g cholesterol: 49.5 mg fat: 15.5 g fiber: 0.2 g protein: 4.9 g saturatedFat: 7.6 g servingSize: - sodium: 359.2 mg sugar: 29.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
Stir sweetened condensed milk and caramel topping together in a bowl, pour over warm cake and holes. Cool cake completely, about 1 hour.
Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

16 servings

Chocolaty, gooey, rich, and delicious!