MAKES 1 (9 × 13-INCH) CAKE
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Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
In a large bowl, combine the cake mix, sweetened condensed milk, and coffee until blended. Spoon into the prepared pan and spread evenly.
Bake for 25 to 30 minutes or until a wooden pick inserted in the center of the cake comes out clean or the edges of the cake begin to pull away from the sides of the pan. Place the cake on a cooling rack and let cool completely.
Drizzle the caramel topping evenly over the cooled cake. Spread the whipped topping over the caramel layer and sprinkle evenly with the crushed milk chocolate English toffee bars. Refrigerate for several hours or overnight before serving.
tip: Change this version by substituting butterscotch sauce for the caramel sauce. Sprinkle with 5 or 6 crispy crunchy peanut butter candy bars that have been crushed.