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Make and bake cake as directed on package for 9x13 pan. Cool 15 mins. Poke top of warm cake ever 1/2 inch withround handle of wooden spoon. Drizzle with caramel topping. Cover and refrigerate about 2 hrs until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips (I dont use the whole bag). Store, covered, in refrigerator.
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