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Bake cake according to box directions in a 9 X 13 pan. When cakes done, take out of oven and immediately poke holes throughout cake (I usually use handle of a wooden spoon, that’s a good size hole maker). Poor condensed milk and caramel topping all over cake and let seep into holes. Cover and put in refrigerator overnight or 4 hours (if you cover with plastic wrap, put toothpicks in cake so the plastic wrap doesn’t stick to top of cake). Pour Hershey’s syrup into cool whip to make chocolaty. When cakes cooled, cover with cool whip and top with toffee pieces.
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