1 box chocolate cake mix
1 (14 oz) can sweetened condensed milk
1 (14 oz) caramel topping
chocolate sauce
1 (8 oz) Cool Whip, thawed
1 (8 oz) bag heath bar pieces
Bake cake in 9x13 pan according to box directions.
While cake is hot out of the oven, poke top of cake every 1/2 inch with the handle of a wooden spoon.
Pour sweetened condensed milk evenly over cake, then drizzle with 3/4 of the caramel, allowing it to seep into the holes.
Cover and refrigerate 4 hours or longer.
Top with Cool Whip, drizzle with remaining caramel topping, chocolate sauce, and heath bits.
Store cake covered, in the refrigerator.
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