Lena Nelson Dooley's Husband's Variation Cake

1 package devil's food cake mix (I used the chocolate cake mix James brought home)
1/2 c. sweetened condensed milk
3/4 c. caramel ice cream topping
3 Chocolate covered toffee bars, coarsely chopped (Wal-Mart didn't have Heath bars, so I told James to get milk chocolate chips. When he went to the baking section, they had Heath bar bits. They are easy to use.)
Whipped topping

Bake cake according to package directions for a 9 X 13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. (I did it in the microwave, only getting it hot enough so that I could stir it smooth.) slowly pour the warm topping mixture over the warm cake, letting it sink into the slits, sprinkle with the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping. Refrigerate and serve right from the pan!

I didn't use any more toffee bars and caramel on top of the whipped topping, and it was good.