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CHOCOLATE CARAMEL EUPHORIA CAKE




Source of Recipe


Elaine






List of Ingredients



• 1 (18.25 oz) pkg Devils Food Cake Mix
  
• 1/2 cup Sweetened Condensed Milk
  
• 3/4 cup Caramel Ice Cream Topping
  
• 3 (1.4 oz) chocolate-covered Toffee bars, coarsely chopped
  
• 1 (8 oz) container frozen whipped topping, thawed
  






Instructions



1. Bake cake according to package dirctions for a 9 x 13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
   
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
   
3. 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!