Toffee Butterscotch Cake

Ingredients

• One 15.25-ounce box yellow cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable or canola oil
• 12-ounce jar butterscotch sundae syrup or ice cream topping
• half of one 14-ounce can sweetened condensed milk
• 12-ounce whipped topping, thawed (I used lite)
• 1/2 cup toffee bits

Instructions:

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