Better Than Anything Cake
german chocolate, devil's food or yellow cake mix (baked according to box directions)
sweetened condensed milk
caramel topping, room temperature
1 (3 oz)
instant vanilla pudding
container of whipped topping
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.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. (If cake sticks a bit, just clean off the handle and continue.)
Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with 3/4 of the caramel topping. Run knife around sides of pan to loosen cake.
Cover and refrigerate overnight for best results.
Mix dry instant vanilla pudding, confectioners' sugar, vanilla and milk until smooth. Fold in whipped topping.
Spread topping mixture over top of cake. Sprinkle with toffee bits, and drizzle with the rest of the caramel topping. Keep refrigerated.
Last Updated: Wed, Jun 22, 2016