Ingredients:
1 box (15.25 oz) yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
1 jar (10 oz) butterscotch sundae syrup or ice cream topping
1 can (14 oz) sweetened condensed milk
1 tub (16 oz) Cool Whip (thawed)
1/2 cup toffee bits
1 package (2 oz) honey toasted peanuts, chopped
Preparation:
Preheat your oven to 350˚F (175˚C).
In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use an electric mixer on high speed until the mixture is uniform in color.
Pour the batter into a 9”x13” baking pan.
Bake for 23-25 minutes or until a knife inserted in the center comes out clean.
While the cake is baking, mix together the butterscotch syrup and sweetened condensed milk until smooth.
Once the cake is baked, using the end of a wooden spoon, poke 75-80 holes in the warm cake, going almost to the bottom of the pan with each poke, if possible.
Pour the butterscotch mixture over the warm cake, ensuring that each hole gets filled with the sauce.
Refrigerate the cake for 2-4 hours.
When ready to serve, spread the Cool Whip over the entire cake in an even layer.
Top with the toffee bits and chopped peanuts.
Cut into 15-20 squares to serve.
Keep refrigerated after making to maintain freshness.
Enjoy this delightful treat that combines the rich flavors of butterscotch, toffee, and peanuts in every decadent bite!