• 1 (18.25 ounce) box devil's food cake mix
• 1 (7 oz) can sweetened condensed milk
• 1 (6 oz) jar caramel ice cream topping
• 2 - 4 (1.4 ounce) chocolate toffee candy bars, crushed
• 1 (8 oz) container non-dairy whipped topping

1. Bake cake according to package directions for a 9 x 13 pan; cool on wire rack for 5 minutes.
2. Make slits across the top of the cake, making sure not to go through to the bottom.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
4. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
   • (Hint: I crush my candy bars into small chunks - I don't crush them into crumbs - I like to have pieces I can chew on!)
5. Let cake cool completely; then top with whipped dessert topping.
   • (I decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.)
6. Refrigerate and serve right from the pan!

Makes 1 - 9 x 13 inch cake.

(Cupcake)