German Chocolate Caramel Cake - cooking recipe

Ingredients

1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1/2 to 1 jar caramel ice cream topping (12.25 oz.)
1 small container whipped topping

Preparation

Bake German chocolate cake in a 9 x 13-inch pan.
While still warm, poke holes every 1 to 2 inches with a wooden spoon handle. Spread on sweetened condensed milk.
Spoon on ice cream topping. Refrigerate.
When cool, spread on whipped topping.
Garnish with pecans or chocolate shavings, if desired.
Refrigerate.
Very rich dessert!