1 box German chocolate cake mix
1 14 oz. can sweetened condensed milk
1 16 oz. jar of carmel, butterscotch, or fudge ice cream topping
1 8 oz. Cool Whip
1 8 oz. bag of toffee chips

Bake cake as directed on package for a 9 x 13 pan. Cool 15 minutes and poke top of warm cake every 1/2 inch with the handle of a wooden spoon. Drizzle condensed milk evenly over top and let stand until absorbed into cake. Then drizzle with ice cream topping.

Cover and refrigerate for two hours.

Spread with Cool Whip and sprinkle with toffee chips. Store in refrigerator until ready to serve.

Submitted by: Shirley Stuttler