Chocolate Toffee Cake recipe

I have heard this dessert known as “Better Than Everything” dessert . . . although its incredibly tasty, i do believe that there are two things that might be better than it. However, don’t take my term for it! This cake is so easy to make and is always quite struck whenever I go everywhere . . . the chocolate and caramel combo is delicious!

Ingredients:
1 package German Chocolate dessert blend
Components called for on dessert blend (eggs, oil, liquid, etc)
1 (14 oz) can sweetened condensed milk
1 jar caramel ice-cream topping
1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
4-6 Heath candy pubs, crushed (i've in addition seen Heath bits over on baking aisle because of the chocolate potato chips- those works perfectly also)

Instructions:
Ready and bake dessert in a 9×13″ cooking pan as directed on straight back of dessert mix. Let dessert cool off. Making use of a fork, poke holes all over the the top of cake. Blend collectively the sweetened condensed milk and caramel topping and pour all over the dessert, letting it sink on to the holes. Scatter whipped topping across caramel layer and sprinkle with crushed Heath taverns.