1 c. water
1 c. oil
1 stick butter
4 tbsp. cocoa
2 c. sugar
2 c. plain flour
2 eggs, beaten
1/2 c. buttermilk
1 tsp. baking soda
1/2 tsp. vanilla
dash of salt
jar of caramel ice cream topping
8 oz. cream cheese, softened
12 oz. Cool Whip, thawed
2 c. powdered sugar
6 large Heath candy bars

In saucepan, combine water, oil, butter and cocoa. Bring to a full boil, stir and remove from heat. Let cool.

In large mixing bowl, combine sugar and flour. Pour cooked mixture over sugar and flour; mix well. Add beaten eggs, buttermilk, baking soda, vanilla and salt.

Bake at 350°F in a greased and floured 9 x 13 inch pan for 35 - 40 minutes. Take cake out of oven and poke holes in cake and pour caramel topping over entire cake. Let cool.

Mix cream cheese, Cool Whip and sugar. Crush candy bars and fold into mixture. Spread over cake.