Caramel Heath Cake

I made this dessert for banquet.  It is one of my favorites!  Chocolate, Caramel and Heath pieces - can't beat it!  So yummy!

1 (18.25 oz.) box devil's food cake mix (can use any kind of chocolate cake mix)

1/2 of a 14 oz. can sweetened condensed milk

6 oz. caramel ice cream topping

1 bag Heath milk chocolate toffee bits, divided

1 (8 oz.) tub frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.  Make slits across the top of the cake, making sure not to go through to the bottom.  (In the past, I would poke holes with the end of a wooden spoon into the cake but I like the slits better - it makes the sauce nicely sink into the cake).  

In a small mixing bowl, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Slowly pour the topping mixture over the top of the cake, letting it sink into the slits; then sprinkle the milk chocolate toffee bits (saving some for the top) across the entire cake while still warm.

Let cake cool completely, then top with whipped topping.  Decorate the top of the cake with some more chocolate toffee bits and swirls of caramel topping.  Refrigerate until ready to serve.