Ingredients:

  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 1 cup water
  • 1 can (14 oz) sweetened condensed milk
  • 1 jar (12 oz) caramel sauce
  • 1 tub (8 oz) whipped topping
  • 1 cup crushed toffee bars

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly.
  2. In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix according to package instructions until no dry streaks remain.
  3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven and let it rest for exactly 10 minutes to reach the optimal temperature for absorption (approx. 100°F).
  5. Using the back of a wooden spoon, poke holes across the entire surface of the cake to create reservoirs for the infusion.
  6. Whisk together the sweetened condensed milk and caramel sauce. Pour the mixture evenly over the warm cake, ensuring the liquid flows into the holes.
  7. Allow the cake to cool to room temperature, then cover and refrigerate for 4 hours to allow the crumb to set.
  8. Once chilled and stable, spread the whipped topping in an even layer using an offset spatula.
  9. Sprinkle the crushed toffee bars over the top immediately before serving to maintain their crunch.