This cake is moist no matter which way you slice it, so you can have your cake and eat it too. You can experiment with different cake mixes, ice cream toppings, and sprinkles. Everyone will agree this takes the cake!
1 Package Golden Cake Mix
1 Can Fat Free Sweetened Condensed Milk
1 Jar (12.25 oz) Caramel Topping
1 Small Container (8 oz) Frozen Whipped Cream such as Cool Whip, thawed
1 Package (8 oz) Heath Bits English Toffee Chips
Preheat oven to 350°. Prepare and bake cake in a 9×13″ pan as directed on package. Cool 15 minutes on wire rack.
Poke top of warm cake every inch with the handle of a wooden spoon, wiping handle if needed. Drizzle sweetened condensed milk evenly over top of cake, and let stand until milk has been absorbed. Drizzle with caramel. Cover and refrigerate 2 hours or until chilled.
Before serving, spread whipped cream on cake. Sprinkle with chips. Cover and refrigerate any leftovers (if there are any!).