Ingredients for 12-24 servings
- 1 Chocolate Cake Prepared & Cooled (9x13”)
- 14 Ounce Can Sweetened Condensed Milk
- 14 Ounce Caramel Topping
- 8 Ounce Frozen Whipped Topping *Thawed*
- ¾ to 1 Cup Chocolate Toffee Bits
Once cake is cooled, take the end of a wooden spoon and poke holes all over the cake.
Pour sweetened condensed milk over the cake, repeat the process with caramel topping.
Top cake with thawed whipped topping and follow with sprinkling toffee bits to cover the cake.
Serve immediately and store in the refrigerator.