How To Make Toffee Butterscotch Cake
Preheat the Oven
Preheat your oven to 350°F (177°C). Line a 9×13-inch pan with foil for easy cleanup, and spray it with cooking spray. Set aside.
Prepare the Cake Batter
In a large bowl, combine the cake mix, eggs, water, and oil. Mix with a handheld electric mixer on high speed for about 2 minutes.
Bake the Cake
Pour the batter into the prepared pan. Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Poke the Cake
After removing the cake from the oven, use the blunt end of a wooden spoon to poke about 75 holes evenly across the surface, going nearly to the bottom. Set the cake aside.
Make the Filling
In a medium bowl, whisk together the butterscotch topping and sweetened condensed milk. Slowly and evenly pour this mixture over the entire surface of the warm cake. Use a spatula to help the mixture seep into the holes.
Chill the Cake
Cover the cake and refrigerate it for at least 2 hours, or until fully chilled. You can also make it ahead of time and store it in the fridge for a couple of days before serving.
Finish and Serve
Before serving, evenly spread the whipped topping over the cake. Sprinkle toffee bits on top, and serve.
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