Holy Cow Cake

• 1 (15.25 ounce) package German chocolate cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand(R))
• 1 (12 ounce) jar caramel ice cream topping
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
• 1/2 cup English toffee baking bits, or to taste (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw.
4. Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
5. Spread whipped topping over cake and sprinkle toffee bits over whipped topping.

chocolate cake, water, eggs, vegetable oil, condensed milk, caramel ice cream topping, frozen whipped topping, baking bits

Taken from www.allrecipes.com/recipe/237267/holy-cow-cake/ (may not work)