| | Directions | | Mix cake according to directions on the box. Bake in a 9X13 greased and floured pan. Bake 25 minutes to 35 minutes until done. Cool for 15 minutes. Poke holes in top of the warm cake and drizzle condensed milk over and wait until slightly absorbed. Then drizzle carmel topping over cake. Run a butter knife around the sides of pan. Cover and refridgerate for 2-2 1/2 hours. Spread cool whip over cake and sprinkle heath bits over cool whip. Cover and store in refridgerator. |
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| Ingredients | | - |  | 1 box German Chocolate Cake mix |
| - | | 1 can condensed milk |
| - | | 1 jar Carmel topping |
| - | | 1 package Heath bits |
| - | | 1 package Cool Whip (8 ounce pkg) |
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