German chocolate cake mix
1 can evaporated milk
1 jar hot fudge sauce
1 jar caramel butterscotch sauce
1 Cool Whip
1 box Heath candy bars
1 wooden spoon

Bake cake as directed on package in 9 x 13 inch pan. When done poke holes in cake with end of wooden spoon 1 inch apart. Pour milk over holes. Pour softened hot fudge over holes. Pour caramel butterscotch over holes. Frost with Cool Whip. Crush candy bars somewhat fine and sprinkle over top of Cool Whip. Refrigerate several hours.