DESSERT RECIPE: Chocolate Caramel Cake
Sent in by Jeanne, thanks 
50 minutes (20 min prep, 30 min cooking)

This is so easy to make, looks elegant, and tastes delicious!

1(18 1/4 ounce) package devil's food cake mix 
½-cup sweetened condensed milk 
¾-cup caramel ice cream topping 
3 (1 3/8 ounce)-chocolate covered English toffee bars, coarsely chopped 
1 (8 ounce- container frozen whipped topping, thawed 

Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes
Make slits across the top of the cake, making sure not to go through to the bottom
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended
Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm
Let cake cool in pan completely
Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping, if desired
Refrigerate and serve right from the pan!

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