Chocolate Cake - cooking recipe

Ingredients

1 German chocolate cake mix
1 jar caramel ice cream topping
3 Heath bars
1 can Eagle Brand
12 oz. Cool Whip

Preparation

Bake German chocolate cake as directed on box.
Cool for 1/2 hour.
Using the handle of a wooden spoon, poke several holes close together.
Mix Eagle Brand and caramel topping; pour over cake.
Cover with Cool Whip.
Break Heath bars into pieces and sprinkle on top of cake.
I use a 9 x 13-inch pan.
Heath bars break easier if frozen.