1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4 Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5 Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.
1 Serving: Calories 535 (Calories from Fat 190) Fat 21g (Saturated 9g) Cholesterol 60mg Sodium 310mg Carbohydrate 80g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 6% Vitamin C 0% Calcium 18% Iron 4%.
Betty's Tip When poking the top of the warm cake, occasionally
wipe off the handle of the wooden spoon to keep the cake from sticking to it.
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