1 pkg. Betty Crocker German Chocolate Cake Mix
1 1/3 Cups Water
1/2 cup Vegetable Oil
3 Eggs
1 can (14 oz.) Sweetened Condensed Milk
1 jar (16-17 oz.) Caramel, Butterscotch or Fudge Topping
1 Tub Cool Whip, Thawed
1 Bag (8 oz.) Toffee Bits

Preheat oven to 350. Generously grease bottom of 9 x 13 pan with shortening. Make cake mix as directed on package using water, oil & eggs. Pour into pan, bake 30-35 minutes or until toothpick comes out clean. Cool 15 minutes.

Poke top of cake every 1/2-inch with chop stick or handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has absorbed into the cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover & refrigerate about 2 hours or until chilled.

Spread whipped cream over top of cake. Sprinkle with toffee chips. Keep refrigerated.

If you can't find toffee bits, use Heath or Skor Bars and put them in a baggy and crush them.