Sundae Cake - cooking recipe

Ingredients

1 German chocolate cake mix
1 can Eagle Brand milk
1 (18 oz.) jar Hershey's hot fudge (not chocolate syrup, may be 16 oz.)
1 (8 oz.) carton Cool Whip
2 Heath bars

Preparation

Make German chocolate cake. Cool completely. Make holes on top of the cake with a toothpick. Pour Eagle Brand milk slowly over the cake; let it soak in. Warm the jar of Hershey's hot fudge in the microwave oven just enough to pour easily. Spread the hot fudge over the top of the cake. Cool completely. Top with Cool Whip. Refrigerate until set.
Crush the Heath bars and sprinkle over the Cool Whip. Refrigerate. This keeps well for several days, gets better each day.