Chocolate Cake with Toffee and Caramel

1 chocolate cake mix, prepared according to package directions
1/2 of a 14oz can of sweetened condensed milk
1/2 of a 12 oz can of caramel ice cream topping
8oz Cool Whip
3 or 4  Skor bars, crushed

Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. (Try not to poke them all the way to the bottom or the sauce will pool in the bottom of the pan and make the cake soggy.) Mix together sweetened condensed milk and caramel topping in a saucepan and heat over medium heat till warm. Pour slowly over the cake, trying to get most of the sauce into the holes. Sprinkle with half of the crushed Skor bars. Spread Cool Whip over the top. Chill for at least an hour, but a few hours is better. Sprinkle remaining Skor pieces on top before serving.

-If you can't find Skor bars, Heath will work just as well.
-To crush the Skor bars, I just leave them in the wrapper and hit them a few times with my rolling pin.
-I like Duncan Hines cake mix the best because it is always moist. You could also make this with your own recipe for chocolate cake.
-This cake tastes even better the next day–if it lasts that long.