1 (18 oz.) box German Chocolate Cake Mix
1 (12 to 16 oz,) jar caramel ice cream topping
12 oz. container Cool whip
6 pack Heath bars
Make the German Chocolate Cake Mix according to package directions. Bake in a greased 9×13 glass baking pan. Cool completely. Poke holes in the top of the cake with the handle of a wooden spoon. Pour the caramel ice cream topping over the top, making sure it gets down into the holes. Crush 3 Heath bars and sprinkle over the caramel. Spread the Cool Whip over all. Crush remaining 3 Heath bars and sprinkle over the Cool Whip. Cover and refrigerate until ready to serve.