package DUNCAN HINES® Moist Deluxe® Dark Chocolate Fudge Cake Mix
3
eggs
1-1/3
cups water
1/2
cup vegetable oil
1
package (6 ounces) milk chocolate English toffee bits, divided
1
container (12 ounces) extra creamy non-dairy whipped topping, thawed
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 minutes. Pour into prepared pans. Bake at 350°F for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove cakes from pans. Cool completely.
3. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost side and top with remaining topping mixture; garnish with reserved bits. Refrigerate until ready to serve.
Tip
If chocolate toffee bits are not available, 4 chocolate covered toffee candy bars can be substituted. Process bars in a food processor until chopped.
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