Chocolate Caramel Cake
1(18 1/4 ounce) package devil’s food cake mix
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1 3/8 ounce)-chocolate covered English toffee bars, coarsely chopped
1 8 ounce container frozen whipped topping, thawed
Bake cake according to package directions for a 9x13 inch pan and cool
on a wire rack for 5 minutes. Make slits across the top of the cake,
making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and
caramel topping, stirring until smooth and blended. Slowly pour over
the warm cake, letting it sink into the slits; sprinkle the crushed
chocolate toffee bars liberally across the entire cake while still
warm. Let cake cool in pan completely. Top each slice with whipped
topping, more chocolate toffee bar chunks, and swirls of caramel
topping, if desired. Refrigerate.