Paul Newman Cake - cooking recipe

Ingredients

1 (2 layer size) pkg. German chocolate cake mix
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (16 oz.) jar butterscotch caramel ice cream topping (such as Mrs. Richardson's)
1 (8 oz.) container frozen whipped topping, thawed
3 Heath candy bars

Preparation

Bake cake mix as directed on package for a 13 x 9-inch pan. Let cool.
With the end of the handle of a wooden spoon, poke holes in cake, not all the way to the bottom.
Pour sweetened condensed milk over the cake, then pour on ice cream topping. Spread with whipped topping.
Crush candy bars before unwrapping, then unwrap and sprinkle on top of whipped topping.
Keep in refrigerator.