Better Than S-- Cake
Chocolate Cake Version #1

Begin with:

1 chocolate (devil's food or German chocolate) cake mix

Prepare cake according to box directions in a 9 x 13 pan. Cool for 5 to 10 minutes and poke 1/2 inch holes about an inch apart in top of cake. Choose one of the options to complete the cake.

Option 1 - Arlene's version:

1 can sweetened condensed milk
1 cup chocolate syrup
1 can chocolate frosting

Pour sweetened condensed milk in holes. Next pour syrup in holes. With spatula, smooth top of cake. Cool completely. Frost with canned frosting.

Option 2 - ShadoeRose's version:

1 can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, coarsely chopped
8 ounce container frozen whipped topping

Over low heat, combine milk and topping. Stirring until smooth. Carefully pour over warm cake. Sprinkle the toffee bars liberally across the entire cake while warm. Let cake cool completely  and top with whipped topping. You may wish to put aside some caramel and candy to decorate the top.

Option 3 - Lisa's version:

Lisa uses the same ingredients as ShadoeRose, but pours the sweetened condensed over the cake. Next she heats the caramel sauce and pours it over the cake. Lisa refrigerates it overnight. The next day, she decorates with the whipped topping and the candy.

Option 4 - Shiann's, Brenda's, Cris's, Lorraine's and Michele's version:

Same ingredients as ShadoeRose, but does not heat either the caramel or the milk. They also decorate the top with an additional 6 ounce coarsely chopped plain chocolate bars. Michele and Lorraine also like to refrigerate the cake for 6 hours after putting the caramel on. Lorraine doesn't decorate with candy at all and uses low calorie ingredients and Egg Beaters in her cake.

Option 5 - Valerie's version:

1 can sweetened condensed milk
1 cup chocolate ice cream syrup
1 cup caramel or butterscotch topping
3 Skor candy bars
8 ounce container frozen whipped topping

Pour milk slowly over the cake. After milk is absorbed pour the chocolate and then caramel topping. Crush the Skor bars and combine them with the whipped topping. Spread over the cake and enjoy!

Option 6 - Cindy's version:

1 cup caramel ice cream topping
1 cup chocolate fudge ice cream topping
8 ounce whipped topping or whipping cream
nuts, chopped and toasted (optional)

Warm the toppings. Pour over warm cake. Cool cake completely. Frost with whipped cream and sprinkle with nuts, if desired. 

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