Preparation:
Bake cake according to package directions for a 9 x 13 pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
Let cake cool completely; then top with whipped dessert topping. Decorate top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan! Makes 1 9x13 inch cake.
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