Ooey Gooey Salted Caramel Cake

1 box yellow cake mix

1/3 c. flour

1 c. water

1/3 c. canola oil

3 eggs

1 (8 oz) bag chocolate coated toffee bits

1 (15 oz) jar salted caramel ice cream topping

1 (8 oz) carton heavy cream

Additional caramel topping, if desired

Place cake mix, flour, water, oil and eggs in large bowl of stand mixer fitted with paddle attachment. Mix on low for 30 seconds, increase speed to medium and beat for a minute or two.  Stir in 1/2 cup of the toffee bits.

Pour into a 9x13" pan that has been treated with baking spray. Reserve 1/2 cup of the salted caramel. Drop by spoonfuls the remaining salted caramel in dollops on top of the batter.  Bake in a preheated 350* oven for 35-40 minutes, until a skewer inserted removes cleanly.

Cool cake for 5 minutes.  Place the reserved salted caramel in the microwave on high heat for 10 seconds then pour over the still warm cake and spread it evenly.  Sprinkle with remaining toffee bits.

Just before serving, place the heavy cream in a chilled bowl of your stand mixer fitted with the whisk attachment.  Begin beating on low until slightly thickened. Increase the speed and beat until light and fluffy.  No need to add any sweetener to this cream.  This cake is plenty sweet.  

Place a piece of cake on a plate.  Add a dollop of the whipped cream and drizzle with additional caramel sauce.