Preheat oven to 325 degrees Fahrenheit and grease a 9"x13" cake pan.

In the bowl of an electric mixer, mix together oil, vanilla, sugar, and eggs. Mix well.

In a separate bowl, stir together flour, baking soda, baking cocoa and salt. Next, alternately add to the wet mixture the buttermilk, boiling water and flour mixture (starting with the flour mixture), mixing in between each addition. Be sure to scrape down the sides and bottom of the bowl to make sure everything is getting incorporated.

Pour and spread batter evenly into prepared cake pan and bake for approximately 40 minutes, or just until a toothpick inserted into the center comes out clean.

Let the cake cool for 10 minutes, then poke the top of it with the round portion of a wooden spoon to create holes that are about 1 inch apart.

Prepare caramel poke filling by stirring sweetened condensed milk and caramel syrup together in a saucepan over the stove top on medium heat just until well combined and warmed through. Stir often. Pour over the cake and spread so it seeps nicely into the holes. Sprinkle the top of the cake with Heath Toffee Bits. Put in fridge and allow it to cool the rest of the way.

Prepare whipping cream by whipping the heavy cream, vanilla and powdered sugar together in the bowl of an electric mixer fitted with the whisk attachment until peaks form. Spread over cooled cake, drizzle generously with chocolate and caramel syrup, then sprinkle with additional Heath Toffee Bits. Refrigerate until ready to serve.