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Preheat oven to 350. Bake cake as directed in 13x9 in pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake and let stand until milk has been absorbed into cake. Drizzle with caramel topping. Cover and refrigerate about 2 hours. Spread whipped topping over cake and sprinkle with toffee chips.
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