Margie Scanlon Dineen
- 1 pkg. German chocolate cake mix
- 5 Heath candy bars, crushed
- 1 pint Cool Whip
- 1 (14 oz.) condensed milk
- 1 (12 oz.) bottle butterscotch or caramel topping
Prepare cake as directed on box. When done and while cake is still hot, poke holes in cake with end of wooden spoon. Note: poke at least one hole for every square slice – you’ll be poking a lot of holes! Pour milk, then topping into holes. Let cool. Spread cake with Cool Whip. Sprinkle crushed candy bars on top. Refrigerate.
Sinfully rich, but worth it.