Making the Chocolate Caramel Toffee Crunch Cake can be straightforward if you follow these simple steps:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and no lumps remain.
5. Divide Batter: Pour the batter evenly into the prepared cake pans.
6. Bake: Place the pans in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Down: Remove the cakes from the oven and allow them to cool in their pans for 15 minutes. Then, gently transfer them to wire racks to cool completely.
8. Prepare Caramel Filling: Once the cakes are cool, spread a layer of caramel sauce on top of one cake layer. Sprinkle toffee bits over the caramel.
9. Assemble the Cake: Place the second cake layer on top of the first. Drizzle additional caramel sauce over the top and sprinkle with more toffee bits.
10. Serve with Whipped Cream: If desired, serve individual slices with a dollop of whipped cream.

By following these steps, you’ll create a stunning Chocolate Caramel Toffee Crunch Cake that is sure to impress!