|1 box German Chocolate Cake|
|1 Jar Caramel Ice Cream Topping|
|8 oz Cool Whip|
|1 Can Condensed Milk|
|5 oz Heath Bar Bits|
Bake Chocolate cake according to directions on the box in a 9 x13 pan.
When cake is done, remove from oven and poke holes close together using the handle of a wooden spoon.
Pour can of condensed milk over cake, then pour jar of caramel sauce over cake.
Place cake in refrigerator and let cool.
When ready to serve, remove cake from refrigerator. Frost cake with Cool Whip and sprinkle with heath bar bits.