Once baked, allow the cake to cool for 5 minutes. It should still be slightly warm when the caramel sauce and condensed milk are poured over.
With the back of a wooden spoon, poke holes into the baked cake base.
Pour the caramel sauce and condensed milk over the poked cake.
Spread the Cool Whip over the poked cake evenly.
Garnish this cake with chocolate chips, toffee bits, and extra caramel sauce. Serve this decadent dessert with whipped cream or vanilla ice cream.