Prepare a German chocolate cake mix according to directions. Bake in a 9 x 13 x 2 inch cakepan or two 8 x 8 x 2 inch pans which have been greased and floured. While cake is still hot, poke holes all over it with a small dowel stick. Pour a jar of caramel ice cream topping over the cake and 1 can of Eagle Brand milk. Cool. When cool top with a carton of Cool Whip and a grated Heath candy bar.