Better Than Any Chocolate Cake

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Ingredients

Cake

1. 1 (15.25 oz) box Duncan Hines Devil's Food Cake
2. 1 c water
3. 3 eggs
4. 1/3 c canola oil
5. 1 (14 oz) can sweetened condensed milk
6. 1 (12 -14 oz) bottle caramel ice cream topping

Frosting

7. 1 recipe Cool Whip Frosting
8. 1/4 (8 oz) pkg Heath toffee bits (found in the baking aisle by the chocolate chips)

Instructions

Cake

1. Preheat oven to 350°F.
2. Bake Devil's food cake in a 9 x 13 pan, according to package directions and let it cool.
3. In a large bowl, combine caramel and sweetened condensed milk.
4. Using a fork, poke holes in the cake, every few inches.
5. Pour the caramel mixture over the top of the cake so that it fills all of the holes.
6. Refrigerate cake a few hours, or overnight, to allow caramel mixture to soak into cake.

Frosting

1. Frost the cake with the Cool Whip Frosting.
2. Refrigerate until serving.
3. Top with toffee bits just before serving.

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