Prepare cake batter to package directions & stir in 1 tbsp caramel coffee syrup
Bake in 9x13 pan to package directions
Remove from oven & immediately use a thin wooden dowel or chop stick to poke holes in the cake (about 2" apart)
(some like to use the handle of a wooden spoon but I prefer something thinner than that.)
Drizzle iced coffee over the top of the cake & place in refrigerator to chill
Once cake is cold top with whip topping in a smooth even layer
Drizzle with caramel sauce & enjoy