German Chocolate Crunch Cake

Ingredients
1 box German chocolate cake mix, baked according to box directions
1 can Eagle brand Sweetened condensed milk
1 jar caramel ice cream topping
1 small carton Cool Whip
1 package toffee bits(you can also use 3 Heath candy bars chopped)

Directions
After cake has baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the cake. Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over this and spread. Generously sprinkle the toffee bits (or crushed Heath bar bits) over the top of cool whip. Leave in refrigerator at least 4 hours or overnight.

Submitted by: Judy Stivanson