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20 minutes
3 hours
- 1 box (15 oz) 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 Cool Whip frozen whipped topping, thawed
- 1/2 cup toffee bits
- Preheat oven to 350°F (or 325°F for dark or nonstick pan). Prepare and bake cake mix according to box instructions using water, butter, eggs, and preferred pan.
- Using the handle of a wooden spoon, poke the top of the warm cake every 1/2 inch. Evenly drizzle the caramel topping over the cake and let it stand until absorbed. Cover and refrigerate for about 2 hours until chilled.
- Cover the cake with a generous layer of whipped topping, then sprinkle with toffee bits. Refrigerate the cake covered until ready to serve.
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