1 pkg. German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) bottle butterscotch caramel topping
1 pt. non-dairy whipped topping
2 Heath bars, crushed

Prepare cake mix and bake in 13 x 9 inch baking pan according to directions. When done, remove from oven and while still hot, poke holes in cake with end of wooden spoon. Pour sweetened condensed milk, then caramel topping into holes. Spread entire cake with whipped topping.

Sprinkle crushed candy bars on top of cake. Refrigerate cake until serving time. Cake can be made a day in advance.

NOTE: I combine the milk and caramel topping in small pan and heat them together; pours easier. Also I only use half of this combination and save other half for the next time I bake the cake.