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In a medium sized mixing bowl prepare cake mix as directed on box. Bake according to directions on box in a 9 x 13 inch cake pan.
Remove from oven and immediately poke holes in the cake with a wooden spoon. Pour sweetened condensed milk into holes until milk is absorbed. Repeat with caramel ice cream topping.
Place in refrigerator and let cool completely.
Remove from refrigerator after it is cool and spread cool whip over the cake. Sprinkle with toffee bits as desired.
Store in refrigerator.