Make a chocolate cake as directed on the box. I use German Chocolate, Chocolate Fudge, Devil Food… any kind of chocolate cake.
When cake gets out of the oven, poke holes all over the cake using the fat part of chopsticks, or anything that makes holes about 1/8″ to 1/4″ size.
Drizzle a 14 oz can of Sweetened Condensed Milk over the entire cake. Let it set for about 5 minutes.
Drizzle/squirt on a 16 ounce bottle of caramel ice cream topping. Let it set for about 30 minutes.
Refrigerate for at least 2 hours.
When you are ready to serve the cake, frost with an 8 ounce tub of Cool Whip. Sprinkle on a 12 ounce bag of English Toffee baking bits. Or crushed Heath Bars. Or crushed Skor bars.
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