Holy Cow Cake - cooking recipe

Ingredients

1 German chocolate cake mix
1 can condensed milk (14 oz.)
1 jar caramel topping (18 oz.)
1 tub Cool Whip
3 Heath Bar candy bars, crushed

Preparation

Prepare the cake per the directions on the cake in a 13 x 9-inch (1/4 sheet) pan.
Leave the cake in the pan when it is baked.
Poke holes in the top of the cake with a wooden spoon handle.
Pour the condensed milk (not evaporated milk) over the cake, followed by the caramel topping.
Top the cake with Cool Whip and sprinkle with the crushed Heath bar candy bars. Refrigerate before serving for at least 1 hour.