1 German Chocolate cake mix
1 small jar Caramel Ice Cream Topping
1 - 8 or 9 oz. Cool Whip
1 regular size Heath bar or about 6 miniature ones
Bake german chocolate cake according to directions on box.
Bake in 9 x 13 inch pan. Cool completely. Make small slits all
over cake with a butter knife. Pour caramel ice cream topping on
cake. Spread cool whip on top of caramel. Crush up heath bars
until fine and sprinkle on top. Refrigerate.
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