Chocolate Candy Cake

Directions

1. 1
   Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
2. 2
   Make slits across the top of the cake, making sure not to go through to the bottom.
3. 3
   In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
4. 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.
5. 5
   Let cake cool completely, then top with whipped topping.
6. 6
   Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
7. 7
   Refrigerate and serve right from the pan!