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Bake the cake according to the package directions in a 9x13 cake pan. Remove from the oven and let cool for 10 minutes.
In a medium sized bowl combine caramel sauce and sweetened condensed milk. Poke the cake with holes using the end of a wooden spoon. Pour the caramel mixture evenly over the cake. Let the cake completely cool for about an hour.
Spread the cool whip topping on top of the cooled cake and sprinkle with toffee bits. Refrigerate for an hour and serve. Store in the refrigerator.