Toffee Cake

TOFFEE CAKE 

1 box devil's food cake mix plus ingredients to prepare

1 jar (12-14 oz) caramel ice cream topping, warmed

1 jar (12-14 oz) hot fudge ice cream topping, warmed

1 1/2 cups heavy cream

12 oz Heath Bits O' Brickle toffee chips (1 1/2 bags)

Prepare cake mix according to package directions in a 9x13" pan. Bake as directed.

When the cake comes out of the oven, poke holes with a chopstick or make cuts down into it with a knife. Slowly pour the caramel and hot fudge toppings over the hot cake (I prefer how it comes out if you do the caramel first). Let the cake cool, then cover and refrigerate it.

Whip the cream until stiff peaks form. Spread over the cold cake. Top with toffee chips.

Store in refrigerator.