1 German chocolate cake mix
1 can Eagle brand milk
1 jar caramel ice cream topping
1 container (8 oz.) whipped topping or whipped cream
1 Heath candy bar, finely chopped
1 Hershey bar, crumbled

Bake cake as directed on package in 9 x 13 pan. While still warm, poke holes in cake with the handle of a wooden spoon. Pour Eagle brand milk over cake, then repeat with caramel topping. Refrigerate 6 hours. Frost with whipped topping or whipped cream and sprinkle with Heath and Hershey bars.