1 pkg. German chocolate cake mix
1 can Eagle Brand Milk
3/4 Richardson's jar of butterscotch caramel sauce
1 carton of Cool Whip (lg.)
3 crushed Heath bars

Bake cake as directed. When out of oven, poke holes every inch with handle of wooden spoon. Pour 1 can sweetened condensed (Eagle Brand) into holes. Then pour as much of Richardson's Butterscotch Caramel sauce into hold as it will hold (about 3/4 jar). Cool Cake.

When cold, cover with a carton of Cool Whip. Break 3 Heath Bars into very small pieces (smash with a hammer).

Sprinkle on top of Cool Whip and refrigerate. This is a very rich cake so you need only small servings. I used a 9 x 13 inch cake pan as it makes a large cake.