My Better Than Sex Cake

 Well, well, well.  Here you have it, the raunchiest named cake that I have ever heard of.  Oh, wait, except for the grooms men's cake in Steel Magnolias, the armadillo cake.  That one just may take the cake.  Alright, enough of that, let's get to the point. This cake is amazingly delicious.  If you are looking for the ultimate chocolate cake sweet fix, then look no further.  This puppy here is gonna be right up your alley.  It is beyond moist, beyond sweet without being overboard and is some serious eye candy for sure.  Not only will you wow your guests, but also your taste buds.  Never have I ever been a big fan of toffee, but this here cake has changed that.  I absolutely love it now.

1 box of devil's food chocolate cake mix (prepared as directed with room temperature eggs)
1/2 a jar of chocolate ice cream topping
1/2 a jar of caramel ice cream topping
1/2 a can of sweetened condensed milk
4 standard-sized toffee candy bars (chopped and separated in 1/2, I use Heath bars and have used Snicker's bars as well)
1 tub of Cool Whip (I used Lite this time, just cause I thought it was funny)

-Preheat your oven to 350*.  Grease the bottom of a 9x13" baking dish and pour your prepared devil's food cake batter into it.  Bake at 350* for 30-35 minutes, or until an inserted wooden toothpick pulls out clean.  Allow your cake to stand and cool completely before finishing.  Once your cake has completely cooled, take the wrong end of a wooden spoon and poke large holes all over the top of the cake (don't go too crazy or it will all fall apart, but there needs to be enough to allow all the goodies to sink into the cake).  Then drizzle the surface of the cake with 1/4 of a jar of chocolate topping, 1/4 of a jar of caramel topping and 1/2 of a can of sweetened condensed milk.  Sprinkle it with 1/2 of the chopped candy, spread out the Cool Whip on top, drizzle with another 1/4 of a jar of chocolate topping and 1/4 of a jar of caramel topping.  Then sprinkle on the remaining chopped candy.  Insert wooden toothpicks randomly over the top of the cake and cover with saran wrap (the toothpicks keep the saran wrap tented up so that the top of your cake does not get stuck to it).  Refrigerate for at least 1 hour prior to serving (make sure to remove and discard the toothpicks too).  Serves 12.  Enjoy!