Recipe - Paul Newman Cake

1 German chocolate cake mix
1 cn Eagle Brand milk
1 Jar (12 oz.) butterscotch
caramel fudge ice cream
topping (hmm, maybe that's
supposed to be
butterscotch, caramel, or
fudge?)
1 ct (8 oz.) Cool Whip
3 Heath bars; crushed OR 1
pkg. Heath bits

Bake cake as directed on box. Pour into a 9x13 inch pan. Cool. After
cooling, poke holes with woodenhandled spoon all over cake; then pour milk
and topping (mixed together) over cake. Frost with Cool Whip. Sprinkle
Heath bits over top. Refrigerate. Serves 12. Posted to KitMailbox Digest by
Paula Thompson paulat@adaptsol.com on Jul 18, 1997