1 pkg. devil’s food cake mix
½ (14 oz) can sweetened condensed milk
6 oz caramel ice cream topping
3 (1.4 oz) bars chocolate covered with toffee, chopped
1 (8 oz) container frozen whipped topping, thawed
1. Bake cake according to pkg. directions for a 9x13 pan; cool on wire rack for 5 min. Make slits across the top of the cake, making sure not to go through the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
3. Let cake cool completely, and then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.