Serves: 11
Prepare cake mix as directed on package for 9x13-inch pan. Let cool 10–15 minutes. Poke holes evenly over entire cake with the end of a wooden spoon. Combine butterscotch topping with sweetened condensed milk. Pour evenly over top of warm cake. Refrigerate at this point to completely cool cake. Finish by icing the top of the cake with whipped cream. Sprinkle crushed candy bars over top.
This Gooey Chocolate-Toffee Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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