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