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Prepare and bake cake in a 9x13 pan according to package directions. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with the handle end of a wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 119 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 28.2mg||9 %|
|Sodium 318.6mg||11 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 63.3g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 386
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