"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Better-Than-Almost-Anything Cake Recipe

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This recipe for Better-Than-Almost-Anything Cake, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Baur
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Betty Crocker's Moist German Chocolate Cake Mix
Water, eggs and oil as called for on cake directions
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) caramel or butterscotch topping
1 (8 oz) Cool Whip, thawed
1 bag (8 oz) toffee chips or bits

Directions:
Directions:
Preheat oven to 350. Bake cake as directed on package for 13x9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into the cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours or until chilled. When ready to serve, spread whipped topping over the top of the cake. Sprinkle with toffee chips. Refrigerate, if anything left.

Personal Notes:
Personal Notes:
This is a great dessert, and it's a big hit wherever it goes!

 

 

 

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