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Ingredients
- 1 (18.25 oz.) pkg. German chocolate cake mix
- 1 (14 oz.) can sweetened condensed milk
- 1 (12.25 oz.) jar caramel topping
- 1 (16 oz.) container non-dairy whipped topping
- 3 (1.4 oz.) Heath candy bars, crushed
Method
- Prepare cake mix according to package directions, baking in a 9 x 13-inch pan.
- When done, remove from oven and while cake is still hot, poke holes in it with a wooden spoon handle.
- Pour condensed milk and caramel sauce together to mix; then pour into holes in cake.
- Let cake cool for about 1 hour.
- When cooled, spread entire cake with whipped topping.
- Sprinkle crushed candy bars on top.
- Refrigerate until served.
- Makes 12 servings.
