1 pkg. yellow cake mix
3/4 c. chocolate syrup
1 (8 oz.) La Creme, thawed
1/2 c. coarsely crushed Heath bars
2 tbsp. chocolate syrup
Sliced maraschino cherries (optional)

Prepare cake mix according to the directions on package. Spoon batter into greased and lightly floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 30 minutes. While cake is still warm, use a meat fork to punch holes in the cake by inserting the fork 3/4 of the way down through cake at 1 inch intervals. Drizzle the 3/4 cup of chocolate syrup over the surface of the cake, spreading the syrup with a spatula to fill the holes. Cool to room temperature. Spread the La Creme over the cake. Sprinkle with the crushed Heath bars. Drizzle the 2 tablespoons of chocolate syrup over the top. Cover with Saran Wrap and refrigerate 12 to 24 hours. Before serving, garnish with cherries, if you wish.