1 devils food cake mix
1 jar of hot fudge ice cream topping
1 jar of butterscotch ice cream topping
1 large Cool Whip
4 Heath or Skor candy bars

Bake the cake mix according to the directions on the box using a 13 x 9 x 2 baking pan. Poke holes in the cake as soon as you take it out of the oven. Heat the two ice cream toppings (if needed) and pour them over the holes in the cake. Let the cake cool completely in the refrigerator. After it has cooled, top it with the Cool Whip and break the candy bars into very small pieces and spread over the Cool Whip.

HINT: I find it easier if you freeze the candy bars and hit them in order to break them up into little pieces.