Toffee Pudding Cake

I'm here to tell you. This is really good. The picture doesn't do it justice. Maybe it's enough to see that most of the cake has been thoroughly enjoyed and this poor little piece is all that is left. (And I can assure you it didn't last long.)

(This recipe is from the inside of the Shirriff butterscotch cooked pudding and pie filling mix.)

1 pkg chocolate cake mix (I used this recipe instead, and I'm sure it's way better than a mix would be)
1 pk Shirriff butterscotch cooked pudding and pie filling mix
2 cups milk
1 1/2 cups whipped topping
1/2 cup toffee bits
1/4 cup mini chocolate chips
2 tbsp chocolate sundae syrup (optional)

Prepare cake (or cake mix according to package directions) in two 8 or 9" round cake pans.

Prepare pudding according to package directions using 2 cups milk. Cover surface with plastic wrap and refrigerate until cool. Beat pudding until smooth and blend in whipped topping.

Place one cake layer on serving plate. Spread with about 1 cup butterscotch mixture. Sprinkle with half each of the toffee bits and chocolate chips. Top with second cake ayer. Spread frosting over top and sides of cake and sprinkle top with remaining toffee bits and chocolate chips. Refrigerate until set.

If desired at serving time, drizzle chocolate syrup around top edge of cake, allowing some to drizzle down sides of cake. (Don't do this ahead of time. Trust me. It still tastes good, but doesn't look appetizing.)

Serves 12 - 15.

~ Charmin