1 dark chocolate cake mix
1 can sweetened condensed milk
1 jar (12 oz) Mrs Richardson’s caramel topping
8 oz whipped topping (Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed (or Nestle’s Heath bits, if you can find them)
Bake the cake as directed. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable – I use only about 10 oz of the jar). Refrigerate overnight. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).