Ingredients:

  • 15.25 oz Devil's Food cake mix
  • 1 cup full-fat sour cream
  • 3 large eggs
  • 0.5 cup neutral oil
  • 0.5 cup hot brewed coffee
  • 14 oz sweetened condensed milk
  • 12 oz salted caramel sauce
  • 8 oz whipped topping
  • 1 cup toffee bits

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 pan thoroughly. Note: This prevents the sticky caramel from bonding to the sides later.
  2. Combine the cake mix, sour cream, eggs, and oil until no dry streaks remain.
  3. Slowly pour the hot coffee into the batter. Whisk gently until the batter is glossy and smooth.
  4. Pour the batter into the prepared pan and bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
  5. While the cake is still steaming, use the handle of a wooden spoon to poke holes every inch, pushing the handle 3/4 of the way down.
  6. Pour the 14 oz sweetened condensed milk over the hot cake, focusing on the holes. Wait 2 minutes for it to sink in.
  7. Drizzle the 12 oz salted caramel sauce over the milk layer, spreading it gently with a spatula to cover the entire surface.
  8. Let the cake sit on the counter until the pan is cool to the touch. This prevents the topping from melting.
  9. Spread the 8 oz whipped topping over the cooled caramel layer, using swooping motions for a rustic look.
  10. Sprinkle the 1 cup toffee bits evenly over the top, pressing them down slightly so they stick.