Christmas Dessert: Better Than {Anything} Cake

This Christmas I'm changing up my menu. I typically make two or three fancy desserts in addition to a special meal. But this year I'll be spending less time in the kitchen and more time with my family.  This cake is soooo good, and it can be made hours ahead since it's served refrigerated.  

Better Than {Anything} Cake

1 box Duncan Hines Devil's Food cake mix
Water, vegetable oil and eggs called for on the cake mix box

1 can (14 oz.) sweetened condensed milk

1 jar (16-17 oz.) caramel or butterscotch topping
8 oz. frozen whipped topping, thawed
1 bag (8 oz.) toffee bits

Heat oven to 350 degrees.  Prepare and bake cake in a 13x9" pan, using 1/4 cup less oil than directed on the box.   Cool 10 minutes.  

Poke top of warm cake every 1/2" with handle end of wooden spoon. Drizzle condensed milk evenly over top of  cake; let stand until milk has been absorbed into cake.  Drizzle with caramel topping.  Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.  

This cake is very rich and moist and is best served cold.

Enjoy!