Heath Bar Chocolate Cake - cooking recipe

Ingredients

1 box Duncan Hines dark fudge chocolate cake mix
1 can Eagle Brand milk
1 jar caramel topping
8 oz. Cool Whip
6 Heath candy bars, crushed

Preparation

Mix and bake in 9 x 13-inch pan as directed on box.
Let cake completely cool at least 3 hours.
Poke holes all over the cake (all the way through).
I used the handle of wooden spoon.
Next, pour first the Eagle Brand milk and then the topping over the cake so that they both go into the holes.
Spread Cool Whip over the entire cake.
Sprinkle Heath bars (crushed) over the Cool Whip. Cover and refrigerate overnight.
Crush candy by putting in plastic bag and beating with rolling pin (or hammer).