From Mary Carey
Ingredients
1 box German Chocolate cake mix (prepare as directed in 9 x 13-inch pan)
Caramel topping
6 Heath bars
1 (8 oz.) tub of Cool Whip
Directions
Spray 9 x 13-inch pan with non-stick spray. Pour prepared German chocolate cake into pan. Bake cake at 350 degrees for 32 minutes. Let cake cool.
Poke holes in cake every couple inches with the handle-end of a wooden spoon. Fill holes with caramel topping and put back in oven for 2 minutes.
Spread crushed Heath bars over the top of the cake. Let cool. Spread Cool Whip over the top of cake before serving.
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