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Break-Up Cake:

 

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1/2 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1.4 ounce)  Heath bars, chopped
• 1 (8 ounce) container cool whip, thawed

Directions

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits or holes (I use the stick of a wooden spoon) across the top of the cake.
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 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. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!              

** If you don't like toffee, you can leave it off.