Chocolate Candy Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 7 ounces sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• 1 bake cake according to package directions for a 9x13 inch 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.
• 5 let cake cool completely, then top with whipped topping.
• 6 decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
• 7 refrigerate and serve right from the pan!