Butterscotch Caramel Chocolate Cake

A rich, easy dessert for a crowd from Alice Karns.

1 pkg German chocolate cake mix
1 jar butterscotch caramel ice cream topping
6 Heath bars, crushed
(1) 12-oz container extra-creamy Cool Whip

Bake cake following baking directions for a 9x12-inch pan. Cool slightly, then, using a fork, pierce cake over entire surface. Pour butterscotch caramel topping over the cake.

Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible.

Makes 16 to 24 servings

Makes 16 24 servings

Allergy Warning: Contains milk and wheat