Triple Chocolate Delight

Ingredients:
Betty Crocker Triple Fudge Cake Mix--or any chocolate cake mix.
1 squeeze bottle of Smuckers Chocolate topping
1 squeeze bottle of Smuckers Caramel topping
1 8 oz. tub of Cool Whip
Heath Bar Crunch

Directions:
Mix the cake according to the box directions. Spray the inside of the BEAN POT with non-stick spray--like Pam. Pour the cake batter into any BEAN POT and bake about 50-55 minutes @ 350 degrees.
Let the cake cool. Then with the end of a wooden spoon poke several holes into the cake--about 30. Fill the holes with chocolate topping. The topping will settle and look like you haven't filled the holes. Then fill again with the caramel topping. Keep alternating chocolate & caramel toppings into the holes, using about 1/2 of each bottle.
Put the BEAN POT into the refrigerator overnight. The flavors really blend into the cake overnight. Yum!
The next day, top with Cool Whip, spreading it all over the top of the cake. Sprinkle a small amount of Heath Bar Crunch on the top of the Cool Whip as a pretty garnish. Mini chocolate Chips would work, too.