Preheat your oven to 350°F and generously spray a 9x13 inch cake pan with cooking spray.

In a large mixing bowl, whisk together the chocolate fudge cake mix, pudding mix, milk, vegetable oil, and eggs until everything is beautifully combined and smooth.

Pour the decadent batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and free of moist crumbs.

Once baked, remove the cake from the oven and let it cool for about 20-30 minutes.

Poke holes all over the cake using a chopstick or the end of a wooden spoon, being careful not to poke all the way through to the bottom.

Gently pour the sweetened condensed milk over the cake, allowing it to soak into the holes.

Drizzle 1/2 cup of caramel sauce over the condensed milk for added flavor.

Spread the whipped topping evenly over the cake, then drizzle with the remaining caramel sauce.

Finish with a sprinkle of toffee bits and chopped chocolate.

Chill the cake uncovered in the refrigerator for at least 1 hour.

Slice, plate, and serve cold.