Holiday Recipe Guide

Maggie Baliman, Laramie, WY

1box German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box
1can (14 oz) sweetened condensed milk
1jar (16 to 17 oz) caramel, butterscotch or fudge topping
1container (8 oz) frozen whipped topping, thawed
1bag (8 oz) toffee chips or bites
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13×9-inch pan.Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake;
Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Success Tip: The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.

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