Heath Cake

1 (18.25 oz) pckg devil’s food cake

½ cup sweetened condensed milk

¾ caramel ice cream topping

3 (1.4 oz) Chocolate covered toffee bars,

            Coarsely chopped

1 (8 oz) container frozen whipped topping,

            thawed

1.       Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 min.  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.  Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed toffee bars liberally across the entire cake while still warm.

3.      Let cake cool in pan completely.  Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping, if desired.  Refrigerate and serve right from the pan!

Chocolate cake, caramel, toffee and whipped topping=delicious heath cake!  Since my mom randomly found this recipe, it has become a popular choice in our family for birthday cakes, and other celebratory occasions, and even on some Sundays.  I was a little skeptical the first time she made it because toffee is not my favorite candy.  The minute I took a bite of the heavenly cake though, I realized I had been wrong to be wary of it.  Heath cake is pure deliciousness.