1      box           German Chocolate cake mix
   7      ounces        sweetened condensed milk
                        Half a 12-ounce jar of caramel sauce
   1      carton        non-dairy whipped topping -- (8 oz.) thawed
   6                    Heath candy bars -- crushed (6 to 8)
Bake cake in 9 by 13-inch cake pan, as directed on box.  Let it cool
slightly
and poke little holes in the top of the cake with a pencil.  Dribble
sweetened condensed milk and caramel sauce over cake.  Let stand for
over an
hour until the cake has completely cooled.  Frost with whipped topping and
sprinkle crushed candy bars over that.  Refrigerate.