1 box (roughly 18 ounces) German chocolate cake mix
1/2 can condensed, sweetened milk
1/2 jar caramel sauce
1 (12-ounce) tub Cool Whip, thawed
1 Heath bar, crumbled into pieces
Prepare German chocolate cake mix as directed on the package and bake in a 9-inch-by-13-inch pan. As soon as the cake is removed from the oven, punch holes into the top of the cake using the end of a mixer beater. Pour condensed milk over top of the cake. Next, pour caramel sauce over top of the cake. You can use more milk and caramel if desired, taking care not to drown the cake by adding too much liquid. Put cake in the refrigerator for at least one hour, allowing it to cool completely. Remove from the refrigerator and spread the entire tub of Cool Whip over top of the cake. Next, sprinkle Heath bar pieces. Refrigerate at least two hours before serving. Serves 12 to 15.