Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.
Bake for 30 - 35 minutes, test if the toothpick comes out clean.
Heat the fudge sauce in the microwave for 30 seconds, then mix it together with the condensed milk and caramel ice cream sauce. Use a fork, or straw, poke holes all over the top of the cake (whilst it is hot). Then slowly pour the mixture all over the cake. Leave to COMPLETELY cool. !****Be sure to pour evenly so the liquid soaks in even at the sides.
Spread the cool whip over the cake. Sprinkle the chocolate chips and toffee bites on top of the cool whip and refrigerate until ready for serving. For best results, refrigerate for a minimum of 8 hours.