1 box chocolate cake mix (your favorite)
1 jar caramel sauce (I use Smucker's)
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) tub Cool Whip

Bake cake according to package directions. Let cake cool all the way.

Mix caramel and sweetened condensed milk. Poke holes in cake when it's cooled. Drizzle caramel mix over cake. Let set for about 5 minutes in the refrigerator.

Add Cool Whip to top of cake and let set so the Cool Whip won't run. You can also add nuts if you prefer or slivers of chocolate.

Submitted by: Kaitlin Smith