Chocolate Caramel Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 jar caramel ice cream topping
1 (12 oz.) carton frozen whipped topping, thawed
2 Heath bars, crushed

Preparation

Heat oven to 350\u00b0.
Grease and flour 9 x 13 x 2 pan.
Prepare & bake cake mix as directed on pkg.
When cake is still warm, but not hot, poke holes about 1 inch apart, using the handle of a wooden spoon.
Pour sweetened condensed milk over cake and the caramel topping over the cake.
Refrigerate until completely cooled, about 1 hour.
Top with whipped topping and crushed Heath bars.
Keep in refrigerator.