better than sex

CAKE.
Got ya, didn't i? haha.
As the previous post stated, the baby finally turned 21.
Since it was his birthday and I had been craving sweets, I decided to make him Better than Sex Cake (yes, that is the real title - and I'm assuming a woman came up with it) - quite clever, might I add.
It.was.delish.
Now, here is the recipe, so you can make it for a special occasion or cravin'.

Ingredients
1 (18.25 oz.) package devil's food/german chocolate cake mix
1/2 (14 oz.) can sweetened condensed milk
6 oz. Mrs. Richardson's caramel ice cream topping
3 (1.4 oz.) bars chocolate covered toffee, chopped
(I used 1 bag of Heath Bits - found by the chocolate chips!)
1 (8 oz.) container frozen whipped topping, thawed
(I bought an 8 fl. oz. container of heavy whipping cream - no electric mixer, but soooo worth it!)

Directions
1.  Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits or poke holes (using the other end of a spatula) all over the top of the cake, making sure not to go all the way through to the bottom.
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/holes; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
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!