1 box devils food cake mix
1/2 (14-oz) can sweetened condensed milk
6-oz caramel ice cream topping
3 (1.4-oz) bars chocolate covered toffee, chopped
8-oz Cool Whip

Bake cake according to package directions in a 9 x 13 pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In sauce pan over low heat, combine sweetened condensed milk & caramel topping, stirring until smooth and blended. Slowly pour over warm cake, letting it sink into slits; then sprinkle with the crushed chocolate toffee bars liberally across the entire cake while still warm. (Can crush candy bars into small chunks as opposed to crumbs.)

Let cake cool completely, then top with whipped topping. Decorate the top of cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate.