1 German chocolate cake mix
1 small can evaporated milk
1 small jar caramel topping
1 small jar butterscotch topping
1 (12 oz.) Cool Whip
1 bag Heath almond toffee bits

Bake cake according to directions on box using 9 x 13 pan. Poke holes in cake using end of wooden spoon. Pour evaporated milk over cake. Pour caramel in holes, then butterscotch. Let cool. Then top with Cool Whip and sprinkle Heath bits on top. Refrigerate until ready to serve.