Better-than-Almost-Anything Cake

Submitted by Molly Wood

This recipe I got in college, and we used to call it something other than this title, but not wanting to sound risque, I adopted the name from the same recipe I discovered on a Betty Crocker cake mix a couple years ago.

1 pkg. German Chocolate cake mix(bake as instructed on box)
1 can (14 oz) sweetened condensed milk
1 jar (17 oz) caramel or butterscotch ice cream topping
8 oz Cool Whip-thawed
8 oz toffee chips or several Skor bars crushed up(if you can find the candy bar I like using it better, they have chocolate on them!)

After letting baked cake cool for 15 minutes, poke the top of the cake every inch or so with the handle of a wooden spoon. Drizzle sweetened condensed milk evenly over cake; let it soak in some and then drizzle with caramel topping. Cover and refrigerate about 2 hours to let everything soak in, and then spread with the Cool Whip and sprinkle with toffee candy bits.
Store covered in fridge.