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1. 1 (15.25 ounce) package of devil's food cake mix 2. 1 ¼ cups water 3. ½ cup vegetable oil 4. 3 large eggs 5. ½ (14-ounce) can sweeten condensed milk 6. 8 ounces caramel ice cream topping, divided 7. 3 ¼ (1.4 ounces) bars of chocolate-covered toffee, chopped 8. 1 (8-ounce) container of frozen whipped topping, thawed
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Preheat the oven to 350 degrees F. Grease the bottom of a 9x13-inch glass pan.
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Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
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Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
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Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth.
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Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
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Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with the remaining caramel topping.
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Refrigerate until chilled through and serve right from the pan.
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I crush my toffee candy bars into small chunks as opposed to crumbs — I like to have pieces I can chew on!!!
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