1 (18.5 oz.) box German chocolate cake
1 (12.5 oz.) jar caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
1 (4 serving) box instant butterscotch pudding
1 c. milk
6 toffee bars (Heath or Skor), crushed

Prepare and bake cake mix as directed in a 9 x 13 inch pan. Remove from oven. Poke holes in top of cake with handle of wooden spoon. Pour ice cream topping over all. Allow cake to cool slightly. Sprinkle with a third of the crushed toffee bars. Combine thawed whipped topping, pudding, and milk; spread over cake. Sprinkle top with remaining crushed toffee bars. Refrigerate until serving.