Ingredients

1 box devil's food cake mix
1 can condensed milk (7 ounce)
1 jar carmel ice cream topping (6 ounce)
4 Heath bars
8 ounces Cool Whip

Instructions

Bake cake according to package directions in 9 x 13-inch pan. Cool on wire rack 5 minutes. Make slits across top of cake, making sure not to cut through to the bottom.

In saucepan, over low heat, combine condensed mnilk and carmel topping, stirring until smooth and warm.

Slowly pour sauce over top of warm cake, letting it sink into the slits. Sprinkle with crushed Heath bars while cake is still warm. Cool completely.

Top with Cool Whip. Decorate with more crushed Heath bars and swirls of carmel.

Dessert