Spray 5-quart oval slow cooker with cooking spray.
In large bowl, beat cake mix, chocolate pudding mix, sour cream, butter,
vanilla extract, 1 1/4 cups of the milk and the eggs with electric mixer on
medium speed 2 minutes, scraping sides of bowl as needed.
Stir in 1 cup of the toffee bits.
Pour batter into slow cooker.
In 2-quart saucepan, heat remaining 2 cups milk over medium heat 3 to 5
minutes, stirring frequently, until hot and bubbly.
Remove from heat.
Sprinkle butterscotch pudding mix over batter in slow cooker.
Slowly pour hot milk over pudding.
Cover; cook on Low heat setting 4 hours 30 minutes or until edge of cake
is set at least 2 inches from edge of slow cooker but center still jiggles slightly
Turn off slow cooker. Let stand 15 minutes.
Garnish with whipped topping and remaining toffee bits.
prep time 15 min | total time 5 hr | servings 12
Nutrition Facts Serving Size: 1 Serving Calories 534 Total Fat 23 1/2g Saturated
Fat 13 1/2g Sodium 736mg Total Carbohydrate 70 1/2g Dietary Fiber 1 1/2g Protein
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
Exchanges: 4 1/2 Other Carbohydrate; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.