Chocolate-Butterscotch Cake - cooking recipe

Ingredients

1 box German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 jar Mrs. Richardson's butterscotch caramel topping
1 (8 oz.) carton Cool Whip
2 Heath candy bars

Preparation

Prepare cake mix according to package directions.
Bake in a 9 x 13-inch pan.
When done, remove from oven and prick holes in top of cake.
Pour sweetened condensed milk over the cake.
Allow to cool.
Spread caramel topping on cake.
Top with Cool Whip.
Break up Heath candy bars and sprinkle over top of cake.
Refrigerate.