Ingredients

　　One 18 1/2-ounce package chocolate cake mix

　　One 14-ounce can sweetened condensed milk

　　One 6-ounce jar caramel or hot fudge topping

　　8 ounces Cool Whip

　　4 Skor candy bars, crushed

　　Prepare cake according to directions and bake in 9 × 13-inch pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy.

　　Paula Deen's Kitchen Classics