1 chocolate cake mix 1 12-16 oz bottle of caramel (the squeezable kind that you top ice cream sundaes with). 1 14 0z can of sweetened condensed milk 1 Bag of Skor bits one container of cool whip
Make the cake mix as directed. Once it is done baking, pull it out of the oven and poke slits all over the top of the cake using the bottom of a knife handle, do not poke all the way to the bottom of the cake. Pour the caramel and the condensed milk all over the top and over the slits. Then spread the Cool Whip over the top and put the cake into the fridge to cool. Let cool for about an hour before serving! ENJOY!