Ingredients
- 1
- box Betty Crocker™ Gluten Free devil's food cake mix
- Water, butter and eggs called for on cake mix box
- 1
- jar (12.25 oz) caramel topping
- 1
- cup frozen (thawed) whipped topping
- 1/2
- cup toffee bits
Directions
- 1Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- 2With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
- 3Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
(http://www.bettycrocker.com/- )
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