Heath Bar Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 bottle caramel ice cream topping
1 can Eagle Brand milk
2 Heath toffee bars, break with hammer (wrapper on) into small pieces
1 large Cool Whip

Preparation

Bake cake mix as directed in 13 x 9-inch pan.
Leave cake in pan and while it is still warm, punch holes in cake with a narrow steak knife.
Pour ice cream topping and Eagle Brand milk into cake.
Freeze toffee bars.
Break with hammer (wrapper on) into small pieces.
Thaw Cool Whip.
Spread on cake and sprinkle with toffee pieces.
Refrigerate.