Better Than Anything Caramel Cake!

This "Better Than Anything Cake" is probably known to some of you by another, slightly more provocative name.  Since I have young readers,   I didn't feel that was appropriate so I am just calling it 'better than anything cake' and you can call it what you like!   This cake was also called "Better than Robert Redford Cake" back in, probably, the 1970's and 1980's.   This is a really easy cake to make, but it's very good and rich!  If you are a chocolate and caramel lover, it's for you!  I think this would be good cake to make for someone special for Valentine's Day!

  Here is what you will need for this: 

1 box German Chocolate cake mix (plus the ingredients called for on the box)

1 (14 oz.) can of sweetened condensed milk

1 (16 oz.) jar of caramel ice cream topping

1 (8 oz.) container frozen whipped topping, thawed

1 (8 oz.) bag of toffee chips or equal amount of toffee candy bars (like Heath bars), crushed

chocolate syrup and maraschino cherries for garnish (optional)

Preheat oven to 350 degrees.

Prepare cake and bake as directed on the mix in a 9"x13" baking pan.  Remove from oven and allow to cool for 15 minutes.

Poke holes in the top of the cake every half inch with the handle of a wooden spoon or you can use a meat fork if you don't have a wooden spoon. 

Drizzle the sweetened condensed milk evenly over the top.  Let the cake stand just until it has absorbed.

Drizzle the caramel topping evenly over the cake.

Cover and refrigerate for 2-3 hours.   Spread the whipped topping over the cake.  Sprinkle with the toffee chips.  

If you want to dress it up a bit more, drizzle chocolate topping over the top and garnish with maraschino cherries!