Chocolate Caramel Toffee Cake (Print-Friendly Format)

Layered chocolate cake with caramel, toffee, and whipped topping for a sweet indulgence.

# Required Ingredients:

01 - 1 box chocolate cake mix or homemade chocolate cake batter

02 - 1 can (14 oz) sweetened condensed milk

03 - 1 jar (12 oz) caramel sauce

04 - 1 cup crushed toffee bits

05 - 1 container (8 oz) whipped topping (e.g., Cool Whip)

06 - ½ cup mini chocolate chips (optional)

01 - Prepare the chocolate cake as per package instructions or homemade recipe, and bake in a 9x13 pan. Allow it to cool slightly.

02 - While the cake is still warm, use the handle of a wooden spoon to poke holes throughout the cake.

03 - Pour sweetened condensed milk over the cake, letting it seep into the holes, followed by the caramel sauce.

04 - Sprinkle half of the crushed toffee bits over the cake. Chill the cake for at least 1 hour.

05 - Spread whipped topping evenly over the cake. Sprinkle the remaining toffee bits and mini chocolate chips, if desired.

06 - Slice the cake and serve. Optionally, drizzle extra caramel or chocolate syrup on top before serving.

01 - Refrigerating the cake for several hours or overnight enhances flavor and texture.

02 - For added indulgence, drizzle extra caramel or chocolate syrup on top before serving.