This recipe was submitted by Kate Lanehart.
1 (18.25 oz.) pkg. German chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) bottle butterscotch caramel topping
1 pt. non-dairy whipped topping
3 Heath candy bars, crushed
Prepare cake mix and bake in 13x9 inch baking pan, according to package directions. When done, remove from oven and while still hot, poke holes in cake with end of wooden spoon.
Pour sweetened condensed milk, then caramel topping, into holes.
(Cake can be prepared this far and refrigerated -- or frozen -- for future use).
After cake has cooled:
Spread entire cake with whipped topping. Sprinkle crushed candy bars on top of cake. Refrigerate until serving time.
Hint: I like to keep one frozen, along with a carton of whipped topping and the Heath bars in the refrigerator. It's a great dessert treat for drop-in company or when you're having dinner guests and don't have time to make a dessert. I have yet to serve this cake and not get rave reviews .. and requests for the recipe.