- 1 package of chocolate cake mix.
- 1 jar of caramel topping.
- 1 can of condensed milk.
- Whipping cream.
- Toffee bits.
- 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.
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