Chocolate Heath Bar Cake
1 package German chocolate cake mix
1 jar (14 1/2 oz.) caramel ice cream topping
1 can (14 oz.) sweetened condensed milk
1 container (12 oz.) frozen whipped topping, thawed
6 Heath Bars
Cook the cake as directed on the box in a 13 x 9 inch cake pan. Remove from the oven and poke holes in the top.
Pour the caramel topping over the warm cake and spread, being sure it goes into the holes.
Pour the sweetened condensed milk over the cake so it also goes in the holes.
Refrigerate to cool completely.
Spread the whipped topping on top. Break up the Heath Bars (Hint: do it with a hammer in a plastic food storage bag) and sprinkle on top of the whipped topping.