Chocolate Caramel Crunch Cake

Preheat oven to 350ºF.

In a large bowl, mix cake mix, pudding, eggs, water, and oil for 1 minute until completely smooth and a light brown.

Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.

After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife.

In a microwave safe bowl place sweetened condensed milk and caramel sauce. Place in the microwave and heat on high for 1-1/2 minutes. Stir to completely to combine.

Pour over the cake, making sure to get the entire cake covered. Set aside until cake is completely cooled, approximately 1 hour.

In a medium bowl place the room temperature cream cheese and beat until smooth. Add the Cool Whip and mix until completely smooth.

Pour onto the cake and smooth out over the whole top. Sprinkle with the English toffee bits.

Refrigerate for at least 2 hours before serving (4 is even better).

Serves 12.

Note: total time including cooling and refrigerating is approximately 4 hours start to finish.