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Preheat oven to 350 degrees. Prepare a 9×13 dish by spraying with nonstick spray.
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Make the cake according to the package directions for a 9×13 cake.
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When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
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Pour the sweetened condensed milk all over the top of the cake and spread it out.
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Then pour the caramel sauce over the top of the cake and spread it out.
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Refrigerate the cake for at least two hours.
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Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.
