1 pkg (2 layer size) German Chocolate cake mix
1 (14oz) can sweetened condensed milk
1 (12 to 24 oz) jar caramel ice cream topping
1 (8oz) carton cool whip-thawed
3 (14oz) chocolate english toffee candy bars
Prepare the cake mix according to directions for a 13x8 inch cake; cool. Using the handle of a wooden spoon, poke holes about 1 inch apart over the surface of the cooled cake. Pour the sweetened condensed milk over the cake, then pour the caramel sauce over the cake. Spread the cool whip evenly over the cake and sprinkle the crushed toffee candy bars over the cool whip. Serve immediatly or chill for up to 24 hours.
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