How to Make Better Than ______ Cake

This is a recipe that I got from my Mom to make a delicious cake that is sure to satisfy your sweet tooth. This cake is better than any other type of cake and that is why it is called Better Than _____ Cake. This recipe takes about an hour and a half to make, but one hour of that is time the cake needs to cool and chill.

Gather the following list of ingredients and utensils:

Mixing Bowl
Mixing Spoon or Fork
Can Opener
Spatula
Chopstick, Straw or other similar utensil for poking holes in cake
9 by 13 pan with lid
Measuring cup
1 - 14 oz can Sweetened Condensed Milk
1 - Bottle of Chocolate Syrup
1 - 8 oz Tub of Whipped Topping
1 - Bag of English Toffee bits
1 - Box of Cake Mix
The following ingredients vary depending on the type of cake mix used:
3 Eggs
1 1/4 Cup water
1/3 Cup Vegetable Oil
Non-stick spray

1. Bake your favorite cake in a 9 by 13 pan using the instructions on the box or your own recipe. I have only ever used chocolate cake, but vanilla cake would work as well.

2. Let the cake cool enough to be handled by bare hands before moving on to the next step. This should take around 15 mins and will help make the rest of the process easier.

Take a chopstick, straw or other utensil of similar size and shape, and poke holes into the cake spacing them approximately 1/2 inch apart. Be sure that whatever utensil you use to make the holes leaves a hole big enough that the condensed milk will be able to flow into the holes. I have found that a plastic straw works best or a utensil that is 1/4 inch in diameter.

Pour one 14-ounce can of condensed milk onto the cake evenly. It should drain into the holes and settle on top of the cake as shown in the picture.

Pour chocolate syrup onto the cake evenly making sure that some of it drains into the holes. I use approximately one cup of chocolate syrup for this step, but more or less could be used to suit personal taste.

Cover the cake and place it in a refrigerator to chill for at least 45 minutes.

Spread whipped topping on the cake using a spatula making the layer about 1/2 an inch thick. More or less whipped topping can be used to suit personal taste. Be sure that the whipped topping is completely thawed, otherwise spreading it on the cake will be a difficult and messy job.

Drizzle some more chocolate syrup onto the whipped topping in any pattern you want. The amount you use for this step is completely up to you and what you want your cake to look and taste like.

Sprinkle English toffee bits evenly on top of the cake.

Place the cake back in the fridge to chill some more.
This step is optional as the cake is ready to eat anytime, however, the cake should be stored in the fridge to prevent the whipped topping from melting and keeping all the other ingredients from spoiling.

Cut yourself a piece and enjoy the fruits of your labor!