INGREDIENTS:
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 (10 oz) jar butterscotch sundae syrup or ice cream topping
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) tub Cool Whip (thawed)
- 1/2 cup toffee bits
- 1 (2 oz) package honey toasted peanuts, chopped
INSTRUCTIONS:
Let’s get started the recipe:
Preheat stove to 350˚F.
Consolidate cake blend, eggs, water, and oil in an enormous blending bowl. Blend in with an electric blender on high until uniform in variety.
Fill a 9″x13″ skillet. Heat for 23-25 minutes or until blade embedded in focus confesses all.
While cake is heating up consolidate butterscotch and dense milk until smooth. Utilizing the finish of a wooden spoon punch 75-80 holes in the warm cake, going nearly to the lower part of the container each time if conceivable.
Pour butterscotch blend over the warm cake, taking consideration every one of the openings gets loaded up with sauce.
Refrigerate for 2-4 hours.
At the point when prepared to serve top spread Cool Whip over the whole cake in an even layer.
Top with toffee pieces and hacked peanuts.
Slice into 15-20 squares to serve. Keep refrigerated in the wake of making.
