1 German chocolate cake mix
1 can sweetened condensed milk
1 jar Smuckers caramel topping
8 oz. Cool Whip
4 Heath or Skor bars (crushed)

Prepare cake as directed in 9 x 13 inch pan. Right when you remove it from the oven, poke holes in the cake with the end of a wooden spoon. While still hot, pour slowly the milk and then the caramel topping into the cake. Refrigerate for several hours. Spread on the Cool Whip. Top with crushed candy bars. Keep refrigerated.