1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) LaLechera® sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container Betty Crocker® Whipped fluffy white frosting or 1 container (8 oz) frozen whipped topping, thawed (3 cups)
1 cup toffee bits or chips
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle caramel topping over cake. Run knife around sides of pan to loosen cake. Cover; refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.