Ingredients
The following ingredients have 12 Servings
- 1 (15 ounce) box Devil’s Food Chocolate Cake Mix (plus ingredients listed on the cake box (I like Duncan Hines))
- 1 (14 ounce) can sweetened condensed milk ((I like Eagle Brand))
- 1 (12 ounce) jar caramel ice cream topping
- 1 (8 ounce) container Cool Whip (thawed)
- Topping: 1/2 – 1 cup Heath toffee bits, crushed Oreo cookies, or chopped Reese's peanut butter cups
Instruction
- Prepare the cake mix according to package directions and bake in a greased 9×13-inch pan as directed on the box.
- Remove the cake from the oven and immediately poke holes* all over the top using the bottom of a wooden spoon. It's okay if the holes are on the larger side.
- In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake, letting it soak down into the holes you created. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
- Spread the Cool Whip over the top of the cake, top with the Heath toffee bits, crushed cookies or chopped candy bar and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers. Enjoy!
