Make German Chocolate Cake according to package directions. While cake is baking, combine caramel topping and sweetened condensed milk in a medium bowl and set aside. Remove cake from oven and, using a skewer or the end of a wooden spoon (or both!), poke holes all over the top of the hot cake. Pour all of the caramel mixture over the cake and chill until ready to serve. Top with sweetened whipped cream and crushed Heath bars, and serve.
This cake goes by many names, but growing up, I always knew it as Heath Bar Cake. The recipe came from an old church cookbook (hence the chaste name), and was a family favorite when I was little. It reminds me of Sunday dinners and pot roast and childhood.
Heath Bar Cake
12 oz caramel ice cream topping
1 can sweetened condensed milk
sweetened whipped cream or cool whip
3-4 Heath bars, coarsely crushed