Irresistible Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 (12 oz.) jar caramel ice cream topping
1 (14 oz.) can Eagle Brand milk
1 (8 oz.) carton Cool Whip
3 Heath candy bars, crushed

Preparation

Mix cake according to directions.
Bake in a greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350\u00b0.
Remove cake from oven and poke holes in the cake with handle of wooden spoon. Already have caramel topping and Eagle Brand milk mixed together. Stir again and pour over cake while hot.
Let cake cool.
Ice with Cool Whip.
Sprinkle crushed Heath bars on top (they crush better if frozen).
Refrigerate; serve cold.