From Bettycrocker.com
1 box Betty Crocker Super moist, German Chocolate cake mix
         Ingredients called for on box
1 can 14 oz, Sweetened condensed milk
1 Jar 16-17 oz Caramel, butterscotch or fudge topping*
1 Container 8 oz frozen Whipped Topping, thawed
1 bag 8 oz, toffee chips or bits**

Steps:
1) Heat oven to 350* (325* for dark or non-stick pan). Make and bake as directed on box for 13X9-inch pan.  Cool 15 minutes
2) Poke top of warm cake every 1/2 inch with handle end of wooden spoon.  Drizzle Condensed milk evenly over the top of cake; let stand until milk has been absorbed into cake.  Drizzle with caramel topping.  Run knife around sides of pan to loosen cake.  Cover and refrigerate about 2 hours or until chilled.
3) Spread whipped topping over top of cake.  Sprinkle with toffee bits.  Store covered in fridge.
* I used a 12.25 oz caramel and it was plenty.
** Did not use whole bag only 1/2.
Enjoy!