1 chocolate cake mix (regular chocolate, devil's food, german chocolate, etc.)
1 can sweetened condensed milk
1 jar ice cream topping (caramel, butterscotch, or fudge)
1 8-oz tub Cool Whip
Candy bits (Heath/Skor, Butterfinger, etc.)
Bake cake as directed on box, in 9x13 pan.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Drizzle with ice cream topping.
Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.
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