Recipe 1488 - German Chocolate Toffee Cake
Recipe 1488 - German Chocolate Toffee Cake
(by Shirley McNevich)
1 box German chocolate cake mix (baked according to box directions
in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits
In a 9 x 13 cake pan, bake the cake according to box directions but
add 2 TBSP Parkay margarine to the batter and beat before pouring
into the cake pan and baking. Let the cake cool for 10 minutes, then
use the handle of a wooden spoon to make holes through the whole
top of the cake (about 1" apart). Pour the whole can of condensed
milk evenly all over the top of the cake so it soaks down into the
holes--use the back of the spoon end of the wooden spoon to spread
it evenly. Drizzle the caramel ice cream topping all over the top of the
cake (as much as you wish). Cool to room temperature, then
refrigerate until cold. Remove from refrigerator, frost the cake with
white icing and sprinkle the toffee bits evenly over the top of the
frosting. Keep refrigerated.
Continue to:
Other Recipes:
- 1391 - Crockpot Cranberry Chicken
- 1459 - Candy Cane Fudge
- 1379 - Easy Pineapple Dessert
- 1469 - Peanut Butter Popcorn
- 1467 - Sour Cream Frosting
- 1284 - Kielbasa and Potatoes
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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