Jackies Better Than Almost Anything Cake Recipes

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
• With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed 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 bits. Store covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan, using water, vegetable oil and eggs called for on cake mix box.
• 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.

Steps:

• Make cake according to directions. Let cool for 15 minutes. Then poke holes every half inch with back of a wooded spoon. Pour the condensed milk on top and in holes. Refrigerate for 20 minutes.
• Then pour caramel on top and in holes (save some to drizzle on top later). Refrigerate overnight.
• Before serving, spread Kraft Cool Whip over top. Drizzle with remaining caramel and toffee bits. Enjoy!!!

Steps:

• 1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4 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 side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5 Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 535 (Calories from Fat 190) Fat 21g (Saturated 9g) Cholesterol 60mg Sodium 310mg Carbohydrate 80g (Dietary Fiber 1g) Protein 7g. % Daily Value: Vitamin A 6% Vitamin C 0% Calcium 18% Iron 4%.Betty's Tip When poking the top of the warm cake, occasionally wipe off the handle of the wooden spoon to keep the cake from sticking to it.

Steps:

• heat oven to 350 degrees.Make and bake cake as directed on package,for 9x13pan.Cool for 15 minutes,.
• Poke the top of warm cake every 1/2 inch with handle of a wooden spoon.
• Drizzle milk evenly over top of cake;let stand until milk has been absorbed into cake.Drizzle with the fudge topping.
• Cover and refrigerate 2 hours or until chilled.Spread whipped topping over the top of cake.Sprinkle with the crushed oreo cookies.Store covered in the refrigerator.