Caramel Toffee Cake (Print Version)

# Ingredients:

01 - 1 Box Devil's Food Cake Mix.
02 - 12 ounce Caramel sauce.
03 - 14 ounces Sweetened condensed milk.
04 - 8 ounces Cool whip, thawed.
05 - 1/2 cup Heath toffee bits.

# Instructions:

01 - Prepare and bake cake mix according to package directions in 9x13 pan. Cool 10 minutes.
02 - Mix caramel sauce and condensed milk in medium bowl.
03 - Poke holes in warm cake using wooden spoon handle. Pour caramel mixture evenly over cake.
04 - Let cake cool completely, about 1 hour.
05 - Spread cool whip over cake and sprinkle with toffee bits.
06 - Refrigerate for 1 hour before serving. Store in refrigerator.

# Notes:

01 - Can be made 1-2 days ahead.
02 - Keeps well in refrigerator for up to 5 days.
03 - Flavors improve as it sits.

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