Heavenly Heath Cake

1 package of Betty Crocker Devil's Food cake mix
1/2 can of sweet and condensed milk
6 oz  of caramel topping
8 oz or 1 bag of Heath Milk Chocolate Toffee bits
1 container of Cool Whip topping

1. Bake cake according to package directions for  8 or 9 inch round pans; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
3. Place bottom layer of cake on a plate. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the  Heath bits liberally across the entire cake while still warm. Then repeat with 2nd layer of cake
4. Let cake cool completely, then top with Cool Whip topping. Decorate the top of the cake with some more Heath bits and swirls of caramel topping. Refrigerate until ready to serve!

-Michelle Patsfield