1 package of German Chocolate Cake mix. Bake with directions in 9x13 pan.
While still hot punch holes in cake with wooden spoon handle, about 1-1½ inches apart. Pour 1 cup Eagle Brand milk over hot cake.
Then a jar of Mrs. Richardson's Butterscotch caramel sauce. Cool in refrigerator.
Put 2 cups of Cool Whip on top. Spread. Then crush 2 Heath bars and sprinkle on top. Refrigerate.