1 package of chocolate cake mix.
1 jar of caramel topping.
1 can of condensed milk.
First bake the cake according to the box instructions in a 9×13 pan.
Once baked, make holes all around the cake with a wooden spoon and pour the caramel and condensed milk over the cake while it’s still hot.
Refrigerate the cake and frost with whipped cream and toffee bits right before serving.