1 pkg. Pillsbury German chocolate cake mix
1 can Borden's condensed sweet milk
1 jar Mrs. Richardson's butterscotch caramel ice cream topping
1 (8 oz.) Cool Whip
1 pkg. Heath butter brickle chips

Prepare cake mix according to package directions in a 9x13 pan. Remove from oven and cool 3 to 4 minutes. Use end of wooden spoon and poke holes 2/3's way through cake, over entire surface. Let cake stand to cool about 4-5 more minutes.

Pour one small can of Borden's sweet milk into all the holes. Be sure to empty the entire can of milk. Let milk sink into holes 2-3 minutes. Top entire cake surface with one jar of butterscotch topping. Let this soak into the holes for 5 minutes.

Then layer the caramel top with Cool Whip, using entire container. Decorate top of Cool Whip with butter brickle chips. Refrigerate for 2-3 hours. Cut into small portions. IT IS RICH.