Instructions

• Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper or spray it with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine the devil’s food cake mix and instant chocolate pudding mix, then add the sour cream, vegetable oil, slightly beaten eggs, vanilla extract, and warm water.
• Beat on medium speed for about 2 minutes, scraping the bottom and sides of the bowl as needed, until the batter is smooth and well combined.
• Spoon the batter into the prepared pan and use an offset spatula or the back of a spoon to spread it in an even layer.
• Bake for 30–35 minutes, until the top of the cake springs back when lightly touched.
• While the cake is baking, in a medium bowl stir together the sweetened condensed milk, ¾ cup of the salted caramel sauce, and a pinch of flaky sea salt until thoroughly combined.
• As soon as the cake comes out of the oven, use a smoothie straw or the handle of a wooden spoon to poke holes across the surface of the cake about 1 inch apart, inserting the straw/handle about halfway into the cake.
• Pour the sweetened condensed milk–caramel mixture evenly over the hot cake, allowing the mixture to seep into the holes.
• Let the cake cool to room temperature, then cover and chill in the refrigerator for at least 4 hours.
• Make sure the frozen whipped topping is thawed according to package directions. After the cake has chilled, spread the whipped topping evenly over the cake.
• Sprinkle the Heath English toffee bits evenly over the whipped topping and drizzle with the remaining salted caramel sauce.
• Keep the cake chilled until ready to serve.