Copper Mountain Chocolate Cake - cooking recipe

Ingredients

1 pkg. German chocolate cake mix
14 oz. can sweetened condensed milk
12 oz. jar caramel ice cream topping
4 (1.4 oz.) English toffee (Heath) candy bars, crushed or Heath English toffee bits (by chocolate chips in store)
12 oz. carton whipped topping

Preparation

Prepare cake according to package directions and bake in greased 9 x 13-inch baking pan. Remove cake from oven and poke holes over surface with wooden spoon handle. Combine condensed milk and caramel topping; pour over hot cake. Cool and refrigerate several hours. Stir crushed candy bars into whipped topping and spread over cake. Store in refrigerator. Serves 10 to 12.