Toffee Butterscotch Cake


  • One 15.25-ounce box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable or canola oil
  • 12-ounce jar butterscotch sundae syrup or ice cream topping
  • half of one 14-ounce can sweetened condensed milk
  • 12-ounce whipped topping, thawed (I used lite)
  • 1/2 cup toffee bits

How To Make Toffee Butterscotch Cake

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐞𝐬 𝐎𝐧 𝐍𝐞𝐱𝐭 𝐏𝐚𝐠𝐞...

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