1 (18.25 ounce) package German Chocolate cake mix
1 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped or Heath Bits
1 (8 ounce) container frozen whipped topping, thawed
Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. After cooled, make holes with wooden spoon along the top of the cake, making sure not to go through to the bottom. Pour can of sweetened condensed milk over the cake and give it a few minutes to work through tge cake. Pour the caramel topping over the top of the cake, then sprinkle the crushed chocolate toffee bars liberally across the entire cake. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar bits. Serve. (Keep leftovers refrigerated).