Better than you-know-what chocolate cake

Ingredients:
1 chocolate cake mix, baked according to pkg. directions
1 jar Mrs. Richardson's Caramel Ice Cream Topping
1 jar Mrs. Richardson's Chocolate Fudge Ice Cream Topping
1 can sweetened condensed milk
1 (8 oz.) tub Cool Whip
6 Heath toffee bars

Preparation/Instructions:
When cake comes out of oven, take a wooden spoon and punch holes all over cake. Open and pour sweetened condensed milk over top of cake. Let that soak in and then pour caramel ice cream topping over it. Let that soak in and then pour chocolate fudge ice cream topping over cake. Crush 4 candy bars and scatter over top. When ready to serve top with Cool Whip and remaining 2 crushed candy bars. It is ready to enjoy!

Coffee cake

From Paula Deen, with only slight changes

16 to 18 unbaked frozen dinner rolls
1 (3.5 ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.

Bake in oven for 25 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.