Chocolate Toffee Cake
1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker’s caramel ice cream topping
1 (8oz) tub Cool-Whip (I used Light)
1 bag Heath Toffee bits
Bake cake in a 9×13-inch pan according to direction on the package.
While the cake is baking, mix condensed milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle half of the Heath bits over cake. Spread Cool Whip over the top, then sprinkle the remaining Heath bits on top. Chill.