CHOCOLATE TOFFEE CAKE
1 devil's food cake mix
1/2 to 1 c. chopped pecans
1 can Eagle Brand sweetened condensed milk
1 lg. container Cool Whip
1 sm. jar caramel ice cream topping
3 crushed Heath toffee bars
Prepare cake mix according to package instructions, adding pecans to
batter. Bake as directed in 9x13 pan. Allow to cool completely, then poke holes
all over the cake with end of a wooden spoon.
Pour sweetened condensed milk over the top so it will soak into all the
holes. Pour caramel topping over milk. Ice cake with Cool Whip then top with
crushed toffee bars. Keep refrigerated.
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