Ingredients

• 1 , 15.25 ounce
• 1.25 cups water
• 0.5 cups vegetable oil
• 3 large eggs
• ½ , 14 ounce
• 8 ounces caramel ice cream topping , divided
• 3 ¼ , 1.4 ounce
• 1 , 8 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

Nutrition per serving