1 choc. cake mix, prepared according to directions (I used a rectangular pan)
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 tub cool whip, or whip cream
Bake cake according to package directions (or from scratch if you want). While still warm poke holes in top with a fork. Pour caramel and sweetened condensed milk evenly over the cake. When cool spread whip topping over. Store in refrigerator.
I thought it was best the night I made it still kind of warm, but it was good out of the fridge too. This recipe is very quick, and very easy, but tastes really good. I think I'll take one to the next potluck I go to....