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.