Swiss Chocolate Toffee Cake
1 Swiss Chocolate Cake Mix, prepared in a 9" X 13" pan
1 jar of caramel ice cream topping, the thick kind
1 jar of fudge shoppe chocolate ice cream topping
1 small container Cool Whip
1 bag of toffee bits
Bake and Cool the Swiss chocolate cake according to the box for a 9" X
13" pan. Pour the caramel ice cream topping over the cake and spread
evenly. Refrigerate for 15 minutes to set the caramel. Remove from the
refrigerator. Pour the chocolate ice cream topping over the caramel
layer and spread evenly over the caramel. Refrigerate for 15 minutes to
set the chocolate. Top with the Cool Whip. Sprinkle the toffee bits
over the Cool Whip. Refrigerate the cake until ready to serve.