Ingredients:

  • 1 box (15.25 oz) Devil's Food Cake Mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup salted caramel sauce
  • 8 oz whipped topping, thawed
  • 1 cup crushed toffee bits

Instructions:

  1. Heat the oven to 350°F (175°C) and grease your 9x13 inch pan thoroughly. Note: Proper greasing prevents the saturated cake from sticking to the corners later.
  2. Combine the ingredients. In your mixing bowl, add the cake mix, water, vegetable oil, and eggs.
  3. Aerate the batter. Beat on medium speed for exactly 2 minutes. Wait until the batter is smooth and slightly lightened in color.
  4. Bake the base. Pour into the pan and bake for 30–35 minutes until a toothpick comes out with just a few moist crumbs.
  5. Create the infusion ports. Remove the cake and immediately use the wooden spoon handle to poke holes across the surface at 1 inch intervals. Stop once you have a grid of deep craters.
  6. Blend the liquids. Whisk the sweetened condensed milk and salted caramel sauce together in a separate bowl.
  7. Saturate the sponge. Pour the mixture slowly over the warm cake. Ensure the liquid fills every hole before spreading the remainder on top.
  8. The maturation phase. Allow the cake to reach room temperature on the counter, then refrigerate for 8 to 12 hours.
  9. Apply the velvet layer. Spread the thawed whipped topping evenly over the cold cake surface.
  10. Add the final crunch. Garnish with the cup of crushed toffee bits until the top is fully textured and glittering.