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1
Pre-heat oven to 350.
2
Make and bake cake as directed on package in a 9 by 13 pan.
3
Poke top of warm cake every 1/2 inch with handle of wooden
spoon.
4
Drizzle sweetened condensed milk evenly over cake and let stand
until milk has absorbed into cake.
5
Drizzle with caramel or butterscotch topping.
6
Run knife around sides of pan to loosen cake.
7
Cover and refrigerate about 2 hours or until cake has chilled.
8
Spread cool whip over top of cake.
9
Sprinkle with toffee chips.
10
Store cake covered, in the refrigerator.
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