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Bake the Cake:
Preheat oven and prepare cake mix according to the box directions.
Pour into a 9x13-inch baking dish and bake as directed.
Let the cake cool for about 5–10 minutes.
Poke and Soak:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Then pour the caramel sauce over the cake the same way.
Cool and Chill:
Let the cake cool completely.
Cover and refrigerate for at least 2 hours (overnight is even better).
Top It Off:
Spread the whipped topping evenly over the chilled cake.
Sprinkle toffee bits over the top.
Optional: drizzle with chocolate syrup or add mini chocolate chips.
Serve:
Cut into squares and enjoy!
Tips:
You can make this with devil’s food, German chocolate, or yellow cake depending on your taste.
For a richer flavor, add a layer of crushed Oreos or chocolate pudding before the whipped topping.
Want to go homemade? Swap boxed mix with your favorite chocolate cake recipe.
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