1 (18 1/4 oz.) pkg. German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) bottle butterscotch caramel topping
3 Heath candy bars, grated
1 pt. non-dairy whipped topping

Bake cake in 13 x 9 inch pan according to directions. While still hot, poke holes in cake with end of wooden spoon. Pour milk, then caramel topping into holes. Spread entire cake with whipped topping AFTER IT IS COMPLETELY COLD. Sprinkle crushed candy on top. Refrigerate.

Cake can be made a day in advance.