Toffee Butterscotch Cake

Combine the cake mix, eggs, water, and oil in a large basin. Use a handheld electric mixer on high speed for about 2 minutes to combine. Carefully pour batter into the pan that has been prepared. Bake the cake for around 23 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Poke around 75 holes evenly over the cake’s surface, poking almost to the bottom of the cake, using the blunt end of a wooden spoon after removing the cake from the oven. Set aside.
Slowly and evenly pour the butterscotch topping and sweetened condensed milk mixture over the cake’s top. Whisk to blend. To get the batter to sink into the holes, run a spatula over the cake’s surface as needed.
Refrigerate cake, covered, for at least two hours, or until completely cold. Keep in mind that you may create this cake ahead of time and store it in the fridge for up to two days.
Before serving, distribute the whipped topping equally over the cake. Then, sprinkle the toffee pieces evenly on top.