Caramel Toffee Cake

Since I've known Joe, he's never requested cake for dessert, but after sampling this one that I served at the VDG Smash (our little Christmas party for Joe's fam) he told me I had to make it for his next birthday.


1 Devil's food cake
1 sm. can sweetened condensed milk
1 sm. jar butterscotch or caramel ice cream topping
1 bag Heath bar toffee pieces
12 oz. whipped topping or whipped cream

Prepare cake as directed on box for 9x13 pan. While still hot, poke holes in the cake using a wooden spoon handle. Pour sweetened condensed milk evenly over cake, and then follow with caramel or butterscotch. Sprinkle about 1/2 the bag of Heath Bar pieces on top of cake. Refrigerate for at least 3 hours. Spread whipped cream on top, and sprinkle more Heath Bar pieces on the whipped cream (I didn't use the whole bag). Store in the refrigerator. Serves 12-15. Yummy!