I probably won't make it, but wanted to share this cake recipe with you because it sounds different and good if you like over-the-top desserts. I think you could take the idea of dumping sweetened condensed milk onto just about any flavor cake, top it with Cool Whip, and it'd be moist and sweet and special.

Caramel Toffee Cake

1 box chocolate cake mix and any ingredients it requires (Use applesauce instead of oil which eliminates over a thousand calories, and it tastes the same!)
1 (14 oz) can sweetened condensed milk (reduced fat or fat free taste great too)
1 (8 oz) jar caramel topping
1 (8 oz) container cool whip thawed
3 Heath Candy Bars chopped (chop them in the blender which is easier than doing it by hand, and it makes them have a finer texture)

Bake cake according to package directions in a 9×13 pan. Let cake cool for about 5 minutes.

Poke holes in cake with the handle end of a wooden spoon. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.

Spread Cool Whip over the top evenly. Sprinkle with Heath Candy bar pieces.

Store in fridge until ready to eat. Store any leftovers in fridge.

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Here is another cake, popular in the 1960s.

Lemonade Cake

Bake a Duncan Hines lemon cake in a flat pan. While it is still hot, use a meat fork to poke holes all over it. Combine a small can of lemonade concentrate with powdered sugar, maybe 1/2 cup of sugar. Pour it over the hot cake and let cool before cutting.

The lemonade cake recipe came from Duncan Hines, and it was the first time my mother bought a cake mix.

When I see these recipes that call for Heath bars or smoked paprika or fancy brown sea salt, I wonder what someone coming across that recipe in about 30 years is going to do when they can't find those ingredients. They make it sound like the recipe is not worth making without them. Of course, Heath bars have been around forever, and probably aren't going anywhere, but then look at what happened to Twinkies. Some of my old cookbooks from the 1960s call for frozen cream of shrimp soup, and I've never been able to find it in the stores. (Not saying I've looked for it relentlessly all this time, it's just an example.)