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One yellow cake mix box, 15.25 oz.
three enormous eggs
1.5 cups of water
1/3 cup of canola or vegetable oil
12 oz. container of butterscotch ice cream or syrup for sundaes the top of half of a 14-ounce can of thickened condensed milk
12 oz of thawed whipped topping (I used light)
1/2 cup of chunks of toffee
Cake Recipe with Toffee and Butterscotch Filling
Get the oven preheated to 350F. Spray cooking spray onto a 9×13-inch pan and line it with foil for easy cleaning. Set aside.
Using a handheld electric mixer on high speed for about 2 minutes, combine the cake mix, eggs, water, and oil in a large basin. After the pan is ready, pour the batter in. Bake for 23 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Poke around 75 holes evenly over the cake’s surface, poking almost to the bottom of the cake, using the blunt end of a wooden spoon after removing the cake from the oven. Set aside.
Pour the butterscotch topping and sweetened condensed milk into a medium bowl, whisk to incorporate, and then pour the mixture evenly over the cake’s top. When needed, run a spatula back and forth over the cake’s surface to push the mixture into the holes.
Put the cake in the fridge to cool for at least 2 hours, covered. If you’d like to bake this cake ahead of time, just remember that it will keep for a few days in the fridge.
Before serving, distribute the whipped topping evenly over the cake. Then, equally distribute the toffee pieces on top.
