The Cake

(Jenny Wangelin)

Note:  The hardest part of this recipe for me was pounding the candy bars with my meat mallet to break them up.  For Jenny the hardest part was only having two pieces of this cake at a party when she really wanted three.  Yummy cake.  You will be surprised that the Cool Whip doesn't taste like Cool Whip.  It picks up the flavor of the Heath candy bars and caramel sauce so that you almost think you are eating a cooked frosting.

18.25-oz. box German Chocolate Cake Mix
14-oz. sweetened condensed milk
12-oz. caramel or butterscotch ice cream topping
8-oz. container Cool Whip
2 (2.8-oz.) Heath Candy Bars, crushed

Prepare German Chocolate Cake Mix according to package directions and bake in a greased 13 x 9-inch cake pan.  When cake is hot out of the oven, use the handle of a wooden spoon to poke holes in cake ONLY half way down, 1-inch apart.  Use a spoon to fill holes, part way; first with sweetened condensed milk and then with caramel sauce.  Cool cake in refrigerator.  Top cake with Cool Whip, sprinkled with Heath Candy Bar bits, when ready to serve.