Ingredients
- 1 box Devils Food cake mix (plus ingredients required to make the cake)
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) jar caramel ice cream topping
- 1 (8-ounce) container frozen whipped topping
- 1/2 cup toffee baking bits
Preparation
Step 1
Preheat oven to 350 and spray a 9 x 13 bake pan with cooking spray.
Prepare and bake cake according to directions on the box. When cake tests done, remove it to a cooling rack and immediately use a skewer or fork to poke holes all over the top of the cake.
Combine condensed milk and ice cream topping, and slowly pour over the surface of the cake. Continue to cool cake until it reaches room temperature. Place in refrigerator, lightly covered with plastic wrap, for 1 hour until caramel sauce is completely absorbed.
Frost the cake with the whipped topping, smoothing evenly over top of the cake with an offset frosting knife or with a rubber spatula. Sprinkle with toffee bits and chill for at least one hour before cutting to serve. Store cake in refrigerator, lightly covered.