Ingredients:

1 cake mix:  Devil's Food or German Chocolate

4 eggs

1 1/3 cup coffee, brewed & cooled down

1/2 cup vegetable oil

1 box instant chocolate pudding

1 cup chocolate chips

1 cup chopped nuts (walnuts, almonds, pecans) (optional)

1 jar caramel topping (we found next to ice cream freezer in store)

1 can sweetened, condensed milk

1 lb. bag Heath bar minis or about 6 large bars

16 oz. tub Cool Whip Topping

Directions:

• Preheat oven to 350
• Grease a 9 X 13 pyrex pan (or something close to that size) and set aside
• Mix the cake mix, instant pudding powder,  eggs, coffee &  oil in bowl,  following the box directions.
• Add the chocolate chips & nuts (if used) by hand
• Pour ingredients in the prepared pyrex pan and bake in 350 oven for about 30-35 minutes.
• While cake is cooking mix the caramel topping & sweetened condensed milk together & set aside
• While cake is cooking, smack the Heath bars while still in their wrappers (a couple of whacks is good) and open the bags and place broken candy in a bowl.
• When the cake is done, remove from oven and let sit for 10 minutes.
• After 10 minutes, poke a kajillion holes in the top of the cake  with the end of a wooden spoon
• Pour the caramel/milk mixture over it, making sure it goes in all the holes evenly
• Sprinkle half the broken Heath bars over it (save the other half for finishing the cake)
• At this point you need to let the cake cool completely for 12 hours or more - maybe let it sit in fridge all day until just before you serve it
• Take the Cool Whip out of the freezer and let it thaw/soften a bit.   Spread it over the top of the cake and sprinkle the other half of the Heath bars decoratively over it.
• Enjoy!

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Related Recipes:

1. German Chocolate Cake Frosting
2. Cooked Cocoa Cake Frosting
3. Chocolate Chip Cookies
4. White Chocolate Raspberry Creme Brulee
5. Toffee Bars