Ingredients:

  • 15.25 oz Devil’s Food cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 14 oz sweetened condensed milk
  • 12 oz salted caramel sauce
  • 8 oz whipped topping
  • 150g Heath toffee bits

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9x13 pan.
  2. Combine the 15.25 oz cake mix, water, oil, and 3 eggs until no large dry streaks remain. Note: Don't over mix; stop once smooth to keep it tender.
  3. Pour into the pan and bake for 30 minutes until a toothpick comes out clean and the center springs back.
  4. While the cake is still steaming, use the handle of a wooden spoon to poke holes across the surface every inch.
  5. Pour the 14 oz of sweetened condensed milk slowly over the warm cake, targeting the holes.
  6. Follow immediately with the 12 oz of salted caramel sauce, allowing it to swirl with the milk.
  7. Let the cake sit at room temperature for 30 minutes, then move to the fridge for at least 1 hour. Wait until the pan is cool to the touch.
  8. Spread the 8 oz of whipped topping evenly over the cold surface.
  9. Sprinkle the 150g of toffee bits over the top until the surface is covered in a golden, crunchy layer.