by 
1 Chocolate cake mix
1 can (14 oz.) sweetened condensed milk
1 small jar butterscotch topping
12 oz. whipped topping (i.e., Cool Whip)
4-5 Heath or Skor bars, chopped (I used 6)
Prepare cake according to directions on the package and bake in a 9 x 13 pan.
While still hot, use a wooden spoon handle to poke holes in the top of the cake.
Pour condensed milk evenly over the top, then pour butterscotch topping evenly over that.
Sprinkle half of chopped Heath bars over the top. Refrigerate at least 3 hours.
Spread whipped topping over cake, then sprinkle with remaining Heath pieces.
