Instructions

• Prepare and bake 1 (15.25-ounce) box devil's food cake mix according to the directions on the box for a 9x13-inch pan.
• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• In a medium bowl, stir together 12 ounces caramel sauce and 1 (14-ounce) can sweetened condensed milk until combined.
• Use the handle of a wooden spoon to poke holes evenly across the warm cake, then pour the caramel mixture evenly over the top, allowing it to sink into the holes.
• Let the cake cool completely, about 1 hour.
• Spread 1 (8-ounce) container thawed whipped topping evenly over the cooled cake and sprinkle with ½ cup Heath toffee bits.
• Refrigerate the cake for 1 hour before slicing and serving.