1 (8 oz) package devils food cake mix
1/2 (14 oz can sweetened condensed milk
6 oz caramel ice cream topping
3 or 4 (1.4 oz) bars Heath or Skor candy bars crushed
1 (8 oz) container frozen whipped topping, thawed
Bake cake according to package directions for a 9 x 13-inch pan; cool on wire rack for 5 minutes. Make slits across top of cake (or poke with a fork all over) make sure not to go through to the bottom.
In a saucepan on low heat, combine sweetened condensed milk, topping, stirring until smooth and blended. Slowly pour mixture over warm cake, letting it sink into slits/pokes. Then sprinkle crushed candy over cake.
Let cake cool completely, then top with whipped topping, crushed candy and swirls of caramel. Refrigerate.