Ingredients:
1 box German chocolate or other chocolate cake mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel or butterscotch ice cream topping
1 (8 ounce) bag of heath english toffee bits or crushed butterfinger
1 (16 ounce) containers cool whip, thawed
** You won't need to use the whole jar of condensed milk and caramel sauce.**
Directions:
1. Prepare cake according to package directions and bake in 9x13 inch pan.
2. After taking the cake out of the oven (while the cake is still hot), poke holes all over it with a fork (I actually use a chop stick), making sure not to go through to the bottom.
3. Pour the condensed milk and caramel sauce over the cake and gently spread it evenly with a spatula (microwave caramel sauce about one minute until warm and easily pourable), letting it sink into the holes; then sprinkle with the toffee bits.
4. Cool the cake on the counter top for 2 hours, then refrigerate for at least an hour. After it is completely cooled, remove from refrigerator and spread cool whip over the top of the cake. Garnish with remaining toffee bits and caramel sauce if desired. Refrigerate for at least an hour before serving.
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