Aunt Betty's Better Than Anything Cake, an Indiana Recipe

Butter Toffee and Caramel, My Oh My!

My husband's Aunt Betty has sent me another winning recipe.  This one combines a box cake with caramel ice cream topping, sweetened condensed milk, whipped topping, and Heath candy bars. Sounds absolutely sinful doesn't it?  It has a lot going for it, quick, easy, delicious!  You do need to make it ahead and let it remain covered in the refrigerator for at least 6 hours before serving.  I view anything you make ahead as a big plus!  It gets better as it sits!

Ingredients for Better Than Anything Cake:

1 cake mix. yellow or chocolate (I use Duncan Hinds Yellow Butter Cake Mix.)
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 small container whipped topping
1 t. vanilla
2 large Heath candy bars crushed

Bake the cake as directed on the package in a 9" x 13" pan.  Allow to cool completely.

Using the handle of a wooden spoon, poke holes all over the cake.
Pour the condensed milk over the cake. Pour the caramel topping over the cake.  Add the vanilla to the whipped topping and stir well. Spread the whipped topping evenly over the caramel. Sprinkle the crushed candy bars over the whipped topping. Cover well with wrap or a tightly fitting lid and refrigerate for at least 6 hours before serving.

You may want to hide this in the back to keep your family and friends out of it until you are ready to serve!