Toffee Butterscotch Cake

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One yellow cake mix box, 15.25 oz.
three enormous eggs
1.5 cups of water
1/3 cup of canola or vegetable oil
12 oz. container of butterscotch ice cream or syrup for sundaes the top of half of a 14-ounce can of thickened condensed milk
12 oz of thawed whipped topping (I used light)
1/2 cup of chunks of toffee
Cake Recipe with Toffee and Butterscotch Filling
Get the oven preheated to 350F. Spray cooking spray onto a 9×13-inch pan and line it with foil for easy cleaning. Set aside.
Using a handheld electric mixer on high speed for about 2 minutes, combine the cake mix, eggs, water, and oil in a large basin. After the pan is ready, pour the batter in. Bake for 23 to 25 minutes, or until a toothpick inserted in the middle comes out clean.