[Locked] ~Fakku Girl's Club~ (V3)

Ingredients:
1 package (18 ¼ oz) of devil’s food cake mix (or angel’s food cake mix if you’d like)
½ can (14 oz) sweetened condensed milk
6oz caramel ice cream topping (like those dulce de leche bottles)
3 bars (1.4 oz) chocolate covered toffee
1 container (8 oz) of frozen whipped topping, thawed (like Cool Whip)
Optional: Fruit of any kind. I prefer strawberries or pineapple
Directions
1Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (You can either smash the bars into crumbs or chucks depending on the size you’d like)
3Optional: Either coat the top with the fruit (cut of course) or press the fruit into the cake itself.
4Let cake cool completely or refrigerate, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping and fruit if desired. Refrigerate and serve right from the pan.

Ingredients:
1 package (18 ¼ oz) of devil’s food cake mix (or angel’s food cake mix if you’d like)
½ can (14 oz) sweetened condensed milk
6oz caramel ice cream topping (like those dulce de leche bottles)
3 bars (1.4 oz) chocolate covered toffee
1 container (8 oz) of frozen whipped topping, thawed (like Cool Whip)
Optional: Fruit of any kind. I prefer strawberries or pineapple
Directions
1Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (You can either smash the bars into crumbs or chucks depending on the size you’d like)
3Optional: Either coat the top with the fruit (cut of course) or press the fruit into the cake itself.
4Let cake cool completely or refrigerate, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping and fruit if desired. Refrigerate and serve right from the pan.