Better Than Anything Cake
1 box German Chocolate Cake
Water, Oil, and eggs called for on back of box
1 can (14 oz) sweetened condensed milk
1 jar (16 oz) caramel ice cream topping
1 container frozen whipped topping, thawed
1 bag toffee chips or bits (I used Heath chocolate covered bits)
Heat oven to 350 degrees. Mix and bake cake as directed on the box for a 9x13 inch pan.
Let cake cool for 15 minutes. Poke top of cake every 1/2 inch with the handle of a wooden spoon. Drizzle milk over entire cake. Let cake sit until milk has been absorbed. Drizzle with caramel topping. Run a butter knife around sides of pan to loosen cake. Cover and refrigerate cake for about 2 hours or until chilled.
Spread whipped topping over cake and sprinkle with the toffee bits. Store covered in refrigerator.