A luscious and indulgent dessert that combines rich caramel, moist cake, and a creamy topping for a treat that's hard to resist.
Preheat your oven to 350°F (175°C).
Preheating ensures the cake bakes evenly from the start.
Prepare the cake mix according to the package instructions, using the eggs and water.
Mix until just combined to avoid overmixing, which can make the cake dense.
Pour the batter into a greased 13x9 inch baking pan.
Greasing the pan prevents the cake from sticking and makes it easier to remove.
Bake the cake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
While the cake is still warm, poke holes all over the surface using a fork.
The holes allow the toppings to seep into the cake, making it moist and flavorful.
Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce.
Warm the caramel sauce slightly to make it easier to pour and spread.
Refrigerate the cake overnight to allow the flavors to meld together.
Cover the cake with plastic wrap to prevent it from drying out in the fridge.
Before serving, spread the whipped topping evenly over the cake and sprinkle with crushed toffee bits.
Add the topping just before serving to keep it fresh and fluffy.
Slice and serve the cake chilled. Enjoy!
Use a sharp knife to cut clean slices and serve with a smile.
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