Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions. Stir until well blended, then pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.

Once baked, remove the chocolate cake from the oven and let it cool in the pan for about 10 minutes. Using a fork, poke holes all over the surface of the warm cake.

Warm up your caramel sauce slightly for easier pouring. Drizzle the caramel sauce evenly over the top of the poked cake. Leave the cake to absorb the sauce for about 5–10 minutes while you prepare for the next step.

After the caramel has soaked in, cover the cake lightly with plastic wrap and place it in the refrigerator. Allow the cake to chill for at least 2 hours.

Once chilled, remove the cake from the refrigerator and take off the plastic wrap. With a spatula, gently spread a generous layer of whipped cream over the top of the cake.

Just before serving, sprinkle a handful of toffee bits generously over the whipped cream. Serve slices immediately for the best taste experience.