Extraordinary Chocolate Cake

This is absolutely one of my favorite cakes. I love it, love it, love it. It's so moist and rich. Did I mention I love it?

1 box Devil's food cake mix
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
2-3 Tbsp baking cocoa
1 container (12 oz) Cool Whip, thawed
1/2 package Heath Toffee Bits

Grease a 9 X 13 pan. Prepare and bake cake according to package. Once cake is done, poke about 20 holes into warm cake using the end of a wooden spoon handle (or similar size spoon handle). Pour sweetened condensed milk evenly over cake. Let cake cool 10 minutes. Pour caramel topping evenly over cake. Let cake cool completely. In a large bowl, combine Cool Whip with cocoa and mix well. Spread Cool Whip mixture over cooled cake and top with toffee bits. Cover and refrigerate until ready to serve.