Ingredients:

  • 1 box (15.25 oz) Devil’s Food Cake Mix
  • 1 cup Water
  • 0.5 cup Vegetable oil
  • 3 Large eggs
  • 14 oz sweetened condensed milk
  • 12 oz salted caramel sauce
  • 8 oz stabilized whipped topping
  • 1 cup toffee bits

Instructions:

  1. Preheat your oven to 350°F and grease a 9x13 inch pan thoroughly.
  2. Combine the Devil’s Food Cake Mix, 1 cup water, 0.5 cup vegetable oil, and 3 large eggs. Note: Mix until just combined to avoid overworking the gluten.
  3. Bake for 30-35 minutes until a toothpick comes out clean and the top springs back.
  4. Remove the cake from the oven and immediately poke holes across the surface using the end of a wooden spoon.
  5. Slowly pour the 14 oz of sweetened condensed milk over the hot cake, aiming for the holes.
  6. Drizzle the 12 oz of salted caramel sauce over the milk layer until it settles into the crevices.
  7. Let the cake cool completely on the counter, then move it to the fridge for at least 2 hours.
  8. Spread the 8 oz of stabilized whipped topping over the cold cake until you have a silky, even layer.
  9. Sprinkle 1 cup of toffee bits over the top to add that signature crunch.
  10. Chill for another 2 hours before slicing into 15 generous squares.