1 pkg. white cake mix
1 can Hershey's chocolate syrup
1 container Cool Whip
2 Heath candy bars (regular - not soft)

Prepare cake according to package directions. Pour into 9x13 pan. Bake as per package directions. Using a straw, poke holes all over the cake at 1-2 inch intervals. Pour 3/4 can chocolate syrup over the cake.

Let cake cool completely. Put candy bars in plastic bag and crush. Frost cake with Cool Whip; pour remaining chocolate syrup over in a random pattern. Sprinkle crushed candy over top of cake.