Chocolate Toffee Bar Cake

That is the official name of this cake but I have my own: Heaven on a Fork.  Now I could go on about how good this cake is but that would take too long.  Instead I will tell you the only downside.  It gets even better the second day, so that "I better eat some more cause it won't be good tomorrow" excuse doesn't work.

Chocolate Toffee Bar Cake
1 (18.25oz) package German Chocolate Cake Mix (Duncan Hines)
1 (14oz) can sweetened condensed milk
1 (12.25oz) jar caramel topping
1 (12oz) container Cool-Whip-thawed
1 (8oz) bag of Heath Bar bits or 3 crushed Skors bars

Prepare cake according to package directions in a greased and floured 9x13 pan.  Cool completely in pan on a wire rack.  Gently poke holes in top of cake, using the end of a wooden spoon (wipe clean after each hole); I prefer to use a chopstick for smaller holes.  Combine sweetened condensed milk and caramel topping in a small bowl: slowly pour over cake.  Spread Cool-Whip topping over cake.  Sprinkle with crushed candy.  Cover and chill until ready to serve.

Sorry I don't have any pictures of the prep (it was my birthday and I was banned from the kitchen).  But I do have a picture of the finished product.

In a word-Da-vine!