Tasty Tuesday: German Chocolate Toffee Cake

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 - DE - licious! 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 O'Brickle (or chop up 6 Heath bars)

Directions:
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'OBrickle over top, and refrigerate until serving.


Enjoy! I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.

Walk with the King!