Yellow or chocolate cake mix
1 jar Mrs. Richard's Butterscotch (caramel) ice cream topping
1 (16 oz.) container Cool Whip
2 Heath Toffee candy bars

Mix the cake as directed on the box. Bake in a 9 x 13 inch pan according to box directions. While the cake is still warm, poke many holes in the cake. Pour the whole jar of caramel topping over the cake and spread. When cool, spread the Cool Whip on top of the cake. Chop the candy bars. Sprinkle them over the Cool Whip. Refrigerate until ready to serve.