Bake the German chocolate cake in 9 x 13 inch pan according to package directions. While still warm, prick cake all over the top with the handle of a wooden spoon. Slowly pour Eagle Brand milk and then the jar of caramel or butterscotch topping over the holes and let the mixture soak in. Cool about 20 minutes, then refrigerate the cake.
When ready to serve, cut in serving pieces and top each piece with Cool Whip. Put Heath bars in a baggy and with a hammer, smash them into pieces and sprinkle these pieces on top of the whipped topping and enjoy. (Ufda, so many calories!)
